Passionfruit • Kiwi • Apricot

Producer - Nestor Lasso

Varietal - Caturra

Process - Double Anaerobic Washed

Region - Huila

Elevation - 1820 masl

Imported by La Baia Coffee Supply.

Just in time for spring, this coffee is bright, juicy, and refreshing. When warm, we taste heavy stone fruit reminding us of peach and apricot, with additional qualities of white tea. As it cools, you’ll be met with tropical notes reminiscent of fresh kiwi and passionfruit, while retaining a tea-like body.

Caturra cherries (70% ripe, 30% under-ripe) undergo a multi-stage fermentation process. They first oxidize for 48 hours at 25°C, followed by 20 hours of anaerobic fermentation at 16–18°C. After a second oxidation phase (28 hours, 36°C) and another anaerobic fermentation with microbial mossto (18 hours, 16–20°C), the cherries are depulped and soaked in 45°C mossto for 18 hours. Finally, the beans dry on solar beds for 18–24 days, then rest in sealed bags for 15 days, ensuring even drying and protection from the elements.

Producer Profile

Brothers Nestor and Adrian represent Colombia’s new wave of innovative coffee producers, dedicated to crafting unique flavor profiles. At 26 and 27, they run Finca El Diviso, with Nestor gaining global acclaim after his anaerobic natural Sidra helped win the 2022 World Barista Championship. Committed to quality and breaking tradition, Nestor convinced his father to plant new varieties and focus on specialty coffee. Their expertise, shaped by training at SENA, has made their coffees a fixture in championship competitions worldwide.