Raspberry, Dragon Fruit, White Chocolate, Cherry Liqueur
High in the hills of Bruselas, Huila, at 1850 meters above sea level, this remarkable coffee comes from the visionary work of Nestor and Adrian Lasso, alongside Jhoan Vergara, at Finca El Diviso. Since taking over their family farm in 2019, the Lasso brothers have combined innovative techniques with deep-rooted passion to produce extraordinary coffees.
This particular lot, crafted from the rare Yellow Papayo variety, undergoes a meticulous Natural Double Fermentation process. The journey begins with hand-picked cherries at peak ripeness, measuring 21–24° Brix. After a 48-hour oxidation period, the cherries are washed in cold water to remove any underdeveloped beans. Next, they’re fermented with brewers’ yeast for 38 hours, enhancing complexity and sweetness, before being sun-dried for 15 days in marquesinas to lock in their vibrant flavors.
The result is a truly expressive and exotic cup, ideal for filter brewing, bursting with bright fruitiness and silky sweetness.
Tasting Notes:
An intensely aromatic cup with bold notes of raspberry and dragon fruit, softened by the creamy sweetness of white chocolate and a rich finish reminiscent of cherry liqueur. Perfect for those who seek adventurous, fruit-forward coffees.