This Gesha variety coffee is grown at Finca El Diviso in the Acevedo region of Huila, Colombia, at an altitude of 1,850 meters. Produced by Nestor and Adrián Lasso, the coffee undergoes a precise washed thermal shock process, including a 60-hour anaerobic fermentation. This technique is designed to preserve volatile aromatics and enhance clarity and sweetness. The flavor profile is vibrant and complex, featuring notes of Fruit Loops, apricot, lychee, eucalyptus, jasmine, and red licorice.
Origin
Acevedo (Colombia)
Flavor Notes
Jasmine, Fruit Loops, Apricot, Lychee, Eucalyptus, Red Licorice
A two-person operation out of Orange County, Second Spin takes its name from a now-closed local vinyl shop, hence the record-store language throughout: "Coffee Playlist" for the regular lineup, "Limited 66" for small-batch drops, "Classics" for everyday staples. The founders spent fifteen years as baristas, managers, and roasters before launching their own roastery, with an emphasis on farmer-direct sourcing and experimental processing. Current offerings lean heavily into anaerobic fermentation and thermal shock lots from Colombian producers. The approach is light-roasted, fruit-forward, priced to stay accessible.
