Nestor Lasso - Thermal Shock Natural

Producer: Nestor Lasso - Finca El Diviso
Origin: Pitalito, Huila, Colombia
Elevation: 1850 MASL
Variety: Sidra
Process: Advanced Processing
Roast Level: UltraLight
Importer: Direct via Finca El Diviso  
Flavor Notes: Mango, Apple Cider, Tangerine, Passion Fruit, Candy

Welcome to that IYKYK Vol. 2 (if you know, you know).  IYKYK represents a new chapter for Enjoy.  Modern Competition-Grade Coffees that are roasted on our Typhoon to get that soluble 'ultralight' profile.  The aim is to showcase what we see as the best of the best while still giving YOU an easy to brew starting point.  

This is our second release in the IYKYK line and we're beyond hyped on debuting our first ever coffee from competition winning and mind bending young producer, Nestor Lasso of Finca El Diviso.  This lot is a thermal shocked natural processed sidra that is easily one of the juiceiest coffees we've ever come across... like, ever ever.  Here are the deets!   

Nestor (23) and his brother Adrian (25) joined up with another second generation rockstar coffee producer, Jhoan Vergara to create Finca El Diviso. Though their parents were commodity coffee farmers, Nestor, Adrian and Jhoan have dived down specialty coffee production rabbit hole for both the potential economic development as well as the science side and vastness of processing possibilities. By combining their knowledge and experience to improve production quality, Nestor, Adrian, and Jhoan have created a complete powerhouse farm that has coffees on the world stage annually. 

El Diviso provides roasters like us with such an insane amount of information on each and every lot they produce.  Here's the in depth process of this sidra lot (this is wild:)

Step 1: Sanitization and flotation of coffee cherries in water, allowing the removal of impurities and less dense beans. Hand selection of harvested cherries ensures that only fully ripe cherries are used for processing.
Step 2: 36-hour oxidation in plastic tanks.  Followed by anaerobic fermentation in plastic bags or tanks for 48 hours at an average temperature of 17–20 °C. During this stage, leachates from the coffee cherries are collected and preserved for reuse in subsequent fermentation batches. By adding these cherry leachates, a submerged fermentation is carried out at a temperature of 17–23 °C for 36 hours, with continuous
recirculation of the leachates. To conclude the fermentation process, a thermal shock is applied using water at an average temperature of 65–70 °C, effectively stopping the fermentation and microbial activity.

Step 3: Drying begins in stainless steel dehumidifier systems, which allow greater control over the coffee’s moisture loss. This equipment enables precise control of the drying variables and the replication of drying
curves. The process takes place in a sealed, dark chamber, providing better quality control, reducing the volatilization of terpenes and natural coffee aromas, and preventing any external contamination that could affect the coffee’s quality. Maximum drying temperatures do not exceed 37 °C until the coffee reaches a final moisture content of 10–11%.

Step 4:  Storage in bags with GRAINPRO liners to preserve quality and protect the coffee from moisture and external contamination.

And there you have it.  

In the cup you can expect a seriously juicy and mouthwatering profile.  This coffee presents with soooo much tropical sweetness.  We get ripe mango and passion fruit up front that is complimented by a tart malic like acidity a la apple cider and lasting sweet citrus note of tangerine in the finish.  

We have pretty limited quantities of this truly exceptional coffee.  We live once, IYKYK, grab a bag and treat yourself to some of the most impressive coffees we've ever roasted.