Sandia Sunrise

Filter / 250g / Whole Beans

€30,00

Creamy Watermelon, Sour Cherry Gummies, Sprite

€30,00

This Experimental Typica Mejorado from Finca El Diviso in Pitalito, Huila, Colombia produced by Nestor Lasso is one complex concoction of everything sweet & tasty. An audacious complex concoction of creamy mouthwatering Watermelon, Sour Cherry Gummies and a sparkling Sprite finish for freshness.

We offer three roast styles: espresso roast and our regular filter roast.

Our filter roast is designed for clarity and character but is also highly soluble, making it a great choice for espresso if you’re into more expressive extractions.

If you prefer more classic, rounded espresso profiles, go for our espresso-specific roasts. They’re designed for higher solubility and a deeper, fuller cup.

However when we test the espresso roast and love it as filter, and cannot see the improvements in having a seperate filter roast we call it omni.

Process - Experimental

Variety - Typica Mejorado

Producer - Nestor Lasso

Origin - Finca El Diviso, Pitalito, Huila, Colombia

Elevation - 1750 MASL

Five years ago, Néstor and Adrián Lasso transformed their family farm into a hub of innovation, joining forces with Jhoan Vergara to create El Diviso near Pitalito, Huila. In partnership with Cata Export, they developed cutting-edge fermentation protocols that have taken Colombian coffee to new heights—earning 1st place at the Brewers Cup in Ireland and recognition across Europe. Raised in Normandía, Huila, Néstor Lasso embodies a new generation of Colombian coffee growers driven by passion, precision, and purpose. With the support of Cata Export and training from SENA, he mastered processing, cupping, and market strategy, proving that true excellence begins with passion. The alliance between Cata Export and El Diviso stands as a model of collaboration that empowers young producers and redefines how Colombian coffee is valued worldwide.

The Bean Profile
● Process: ADVANCED NATURAL
● Varietals: TYPICA MEJORADO
● Fermentation: 48 hours of anaerobic fermentation

Processing Steps:
Step 1 – Selective Harvesting
Only fully ripe Typica Mejorado cherries are handpicked to guarantee sweetness, uniformity, and clean fermentation.
Step 2 – Pre-Fermentation Oxidation (In Cherry)
The freshly picked cherries undergo a 24-hour controlled oxidation stage. This step activates native microorganisms and prepares the fruit for deeper aromatic
development.
Step 3 – First Anaerobic Fermentation
Cherries are placed into sealed tanks for 48 hours of anaerobic fermentation, allowing fruity esters and sweet aromatics to intensify.
Step 4 – Second Anaerobic Fermentation (Extended)
The cherries are transferred to fermentation bags for an additional 48 hours, maintaining a stable, oxygen-free environment. This double-stage fermentation enhances tropical fruit and peach-like sweetness.
Step 5 – Thermal Conditioning
A gentle thermal treatment is applied to stabilize microbial activity and help preserve the aromatic precursors responsible for tropical and stone-fruit notes.
Step 6 – Sun Drying on Raised Beds
Cherries are dried slowly for 15–20 days, depending on sunlight conditions. They are turned frequently to ensure even dehydration and avoid overfermentation. This slow natural drying builds clarity, fruit depth, and clean sweetness.
Step 7 – Resting & Stabilization
Once the cherries reach 10–11% moisture, they are stored in controlled conditions for flavor integration and uniformity before milling and exporting.