This coffee is from Nestor Lasso's El Diviso farm in Pitalito, Huila, Colombia. The Bourbon Sidra variety is processed using an advanced Natural method with controlled fermentation. Cherries at high maturity (24–28 Brix) are float-sorted, then fermented through multiple stages: cherry oxidation, low-temperature anaerobic fermentation, and submerged fermentation with juice recirculation. Final thermal shock stabilizes the aromatic profile. Slow drying under dehumidification with controlled rest phases ensures optimal balance. The coffee offers precise, silky characteristics with apricot, strawberry, and cherry notes.
