Description
COLOMBIA
NESTOR LASSO
ANAEROBIC WASHED – BOURBON SIDRA
| Country | Colombia |
| Region | Pitalito – Hulia |
| Producer | El Diviso |
| Altitude | 1750 masl |
|
Variety
|
Bourbon Sidra |
|
Process
|
Washed Anaerobic |
CUPPING NOTES
Lavender, ginger, lemon.
Complex and fresh, with juicy acidity.
The Bourbon Sidra variety is a unique hybrid of Bourbon and Typica, grown in Colombia under the shade of native trees. This environment favors a slower ripening of the cherries, allowing for a more complex development of sugars and a greater depth in its sensory profile. Some shade trees such as: carbonero, mango, pink cedar, oak, guayacán and guadua.
The processing of this coffee has been designed to maximize its sensory profile, we tell you how these processes have been:
Harvesting and selection.
Manual harvesting of cherries at their optimal point of ripeness. Separation of impurities by flotation and manual selection to ensure uniformity.
Controlled fermentation.
Anaerobic fermentation (36 h, 15-18 °C): Development of aromatic compounds and bright acidity. Pulping and oxidation (12 h): Intensification of sweetness and coffee structure. Anaerobic submerged fermentation in tank (48-60 h): Greater complexity, highlighting fruity notes and silky texture.
Washing and drying.
Washing with thermal shock: Fixation of sensory attributes. Mechanical drying (10-12 days, max. 35 °C, stirred 4 times/day): Stabilization of humidity and preservation of cup profile. Thanks to this meticulous fermentation and drying process, a vibrant and balanced coffee is obtained, where malic acidity and fruity sweetness merge in a clean and expressive cup.
Five years ago, brothers Néstor and Adrián Lasso took over the management of the family farm in Pitalito, Huila, Colombia, focusing on specialty coffee production and innovative cultivation methods. Together with Jhoan Vergara, they united their family farms to create El Diviso, combining their knowledge to improve the quality of the coffee. Working with CATA, they established fermentation protocols and strengthened relationships that boosted their careers as coffee growers.
In a region where coffee farming has traditionally been poorly paid and unattractive to young people, Nestor found a valuable opportunity in specialty coffee, training himself in theoretical and scientific knowledge through the state-run SENA program. This approach has led to the growth of specialty coffee consumption in the area, with producers roasting part of their crop for personal consumption, a previously unusual practice.
The Bourbon Sidra variety is notable in the specialty coffee world for its unique flavor profile. Although initially thought to be a cross between Typica and Bourbon, recent research indicates that it is a naturally developed landrace variety, possibly originating in Ecuador. Its name could allude to its bright acidity and fruity notes evoking apple cider. Despite its indigenous genetics, it shares characteristics with the Bourbon and Typica varieties in terms of plant structure and bean morphology.
