Coffee Description
This exceptional lot is layered with fruit tones of melon and tropical fruit. A bright acid is supported by a honey like sweetness and body with a pleasant floral finish.
This Red Bourbon variety was processed in the following manner going through multiple steps to achieve it's once in a lifetime flavor:
1) Anaerobic fermentation in bags or jars for 70 hours at an average temperature of 17° Celsius (62.6°F).
2) The cherries are moved to a tank for an oxidation process of 28 hours; reaching a maximum temperature of 42° Celsius (107.6°F).
3) The coffee is moved to 50kg bags where an anaerobic fermentation of 30 hours takes place to a temp of 16-20° Celsius (60.8°-68°F)
4) The coffee is moved to tanks filled with water at 45° (113°F) Celsius where leachates from a previous harvest are added. This process lasts 18 hours, where the mix is occasionally stirred.
5) Drying process: the coffee is dried in a parabolic drying system at a maximum temperature of 32° Celsius (89.6°F) until the coffee beans reach 18% moisture (humidity), then the drying process is interrupted.
6) Once the coffee reaches 18% moisture (humidity) the coffee is stored in dark bags, in a dark warehouse, for 60 hours.
7) It is then fully dried until the ideal 11% moisture target is reached.
Brief definitions:
Anaerobic fermentation: The process involves fermenting coffee beans in an oxygen-free (anaerobic) environment.
Leachates from a previous process: Liquids that have soaked up all the good stuff from coffee beans during a previous processing. These liquids end up containing a mix of things like sugars, acids, proteins, and a lot of flavor compounds that make coffee taste so good.
Parabolic drying: Beans are covered in a translucent plastic semi/circle tunnel basically. It lets light in, keeps intermittent rainfall out, and allows wind to blow through open sides as the coffee dries.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light
Variety
Bourbon
Process
Anaerobic
Elevation
1700-1850 masl
Region
Huila
About Nestor Lasso of Colombia
Nestor Lasso is a third generation coffee farmer. His grandfather José Uribe founded the farm El Diviso, which Nestor now operates alongside his brother Adrian and their neighbor Jhoan Vergara of the Las Flores farm. Since the trio took over six years ago they have transformed El Diviso from growing commodity-grade coffee to cultivating exotic varieties and developing meticulous processing methods, putting them on the forefront of high quality coffee production.
Nestor says that he is “searching for better quality, both in coffee and our lives.” Upon completing a program funded by the Colombian government to learn more about growing and processing speciality coffee, Nestor went back to El Diviso to start experimenting. “After a long trial and error period we managed to standardize different processes, getting a better income in order to plant new varieties that allowed us to have better quality. One of our dreams is to produce specialty coffee that reaches all the world.”
Huila, Colombia
Amaya Coffee
We strive to carry the finest coffee by working with dedicated farmers, exporters, and importers. Our extensive history sourcing great coffees has lead to long term relationships that guarantee consistent access to the world's top lots. All coffee is roasted in a manner that highlights nuance, brings balance to the sweetness and acidity, and showcases the complex flavors derived from the origin, variety, and processing of this seasonal crop.
