This Colombia from Bruselas, Pitalito - Huila comes to us from the innovative minds of Nestor & Adrian Lasso. Nestor and Adrian are at the forefront of a movement to bring advanced processing methods to more people and more coffee. Since taking over their family farm, Finca El Diviso, the brothers have made quite a name for themselves amongst those interested in high quality, interesting coffee.

As part of their expansive vision for driving the possibilities of coffee forward, they developed this double ferment mossto washed process caturra lot. This process gives the coffee the loud fruit character of an 'experimentally' processed coffee, while maintaining some traditional feeling in the profile, allowing it to appeal to both traditionalists and adventurous palates.

To achieve this, this lot goes through a two stage anaerobic fermentation, and is then finished as a washed coffee. After collection, the coffee goes through an initial 48 hour fermentation, followed by an anaerobic fermentation in sealed tanks, then a second anaerobic fermentation with the addition of microbial mossto, collected from the leached cherries from the first fermentation. Finally, the coffee is depulped and soaked in tanks with the mossto for 18 hours and dried on solar beds for 18-24 days.

We are enjoying this coffee as a sweet and fun espresso that works well with milk and as filter coffee. The ripe sweet cherry and floral white tea flavors bubble over with friendly energy and invite everyone in for a fun time.

Imported with the help of our friends at La Baia Coffee Supply.

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