single origin | whole beans

province huila

farmer nestor lasso

process natural

altitude 1.850 m.a.s.l.

variety red bourbon

suggested for filter

tasting notes grenadine, summer fruits, bubble gum

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Additional Farm Info

This coffee comes from the 25 year old producer Nestor Lasso and the El Diviso farm. The farm covers 18 hectares which is comprised of 15 hectares of coffee and 2 hectares of forest area. The farm carries great diversity of varietals, currently home to Caturra, Colombia, Castillo, Tabi, Pink Bourbon, Red Bourbon, Yellow Bourbon, Bourbon Ají, Caturra Chiroso, Geisha, Sidra, Java, and Pacamara. Nestor uses fully washed, semi washed and natural methods, utilising parabolic dryers as well as raised African drying beds and some mechanical drying.

For this natural process coffee:

• Coffee is floated to select the best cherries only
• Anaerobic fermentation in bags or jars for 70 hours and then moved to a tank for an oxidation of 28 hours
• In 50kg bags the coffee undergoes an anaerobic fermentation of 30 hours
• In tanks with water, leachates from a previous harvest are added in a process that lasts 18 hours. 
• Coffee is dried in a parabolic drying system to 18% moisture and is then stored for a further 60 hours until the moisture finally reaches 11%

*Please note that we ship orders once a week