Nestor Lasso - Typica Mejorado

Producer: Nestor Lasso - Finca El Diviso
Origin: Pitalito, Huila, Colombia
Elevation: 1850 MASL
Variety: Typica Mejorado
Process: Advanced Processing (washed thermal shock)
Roast Level: UltraLight
Importer: Direct via Finca El Diviso  
Flavor Notes: Strawberry, Creamsicle, Peach Rings 

This is our second release from competition winning and mind bending young producer, Nestor Lasso of Finca El Diviso.  This lot is a thermal shocked washed processed typica mejorado that is absolutely one of the best coffees we've had this year... bar none.

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 typica mejorado 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: 24-hour oxidation stage. 

Step 3: Pulping of the cherries.

Step 4:  Anaerobic fermentation for 62 hours.  Then a submerged 24 fermentation in mosto from previous fermentations. Finally, a thermal shock is applied by washing the coffee in hot water at an average temperature of 65 - 70 °C, stopping the fermentation process. 

Step 5: Drying begins in stainless steel dehumidifier equipment, which allows greater control over the moisture loss of the coffee. This equipment enables us to control the variables and replicate drying curves. As it is a dark and hermetically sealed room, it allows for better quality control, reduces the volatilization of terpenes and the coffee’s natural aromas, and prevents 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 6: The coffee is stored in bags with GRAINPRO liners to preserve quality and protect it from moisture and external contamination.

And there you have it. 

In the cup you can expect a seriously juicy and mouthwatering profile.  This coffee has sweetness and complexity for days.  It's everything we love about the typica mejorado but turned to 11. A super silky and syrupy body that carries a strawberry jammy like sweetness is accompanied by candied peach and creamsicle notes.  A bright and effervescent citric acidity lifts off the cup from hot to cold with florals and more stonefruits.  

And absolute banger of bangers. Get it.