Pressco Roastery
Colombia El Diviso - Typica Mejorado
Colombia El Diviso - Typica Mejorado
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| Region | Huila |
| Process |
Washed |
| Variety | Typica Mejorado |
| Notes | Raspberries • Lemongrass • Strawberry |
| Producer | Nestor Lasso |
| Altitude | 1800m |
Strawberry fields forever, but only if they’re combined with raspberries and covered in lemongrass. And speaking of covers and song references, this coffee is probably best served with your favorite music playing in the background, at home, in the car, on the street or even in our coffee shop.
One of the most exciting parts of our 2022 trip to origin in Colombia was meeting Nestor Lasso in Huila, the heart of Bruselas. Not only was this a long sought and well deserved ending to a days long journey with Cata & Pierre, but it was also an inspiring beginning.
Nestor, who is only 22, spends most of his time in the town centre, in the main coffee cooperatives, roasting samples, cupping, learning and meeting people. No doubt, he is the Sales guy in the family. That is how we met him, that is how we became acquainted with his passion and that is how we became good friends.
On the other hand, his brother Adrian, 24, spends all his time at the farm helping his dad Jose at the mill centre. He reads, does researches and experiments at the farm, challenging tradition with ideas and understanding fermentation and all other natural processes.
Basically, they take conventional codes of coffee production, twist them, experiment with exotic varieties, micro-organisms, fermentation methods and bold ideas. Nestor’s drive for novelty inspired us not only to buy his coffee, but to be more involved in the areas he needed help the most.
This is one of the first direct trade relationships we’ve established in Huila through our partners at the origin Cata Export and we’ve enjoyed it since 2019.
Process:
Step 1. The cherries are hand picked and selected to reach a ration of 70% ripe and 30% underripe
Step 2. Cherries are pulped
Step 3. The beans are left oxidising with a mucilage for 12h during which the coffee must (juice or extract produced during the oxidation) is constantly being recirculated.
Step 4. The beans and mucilage then undergo a submerged fermentation in water at a temperature of 28°C for 8h.
Step 5. To finish the process the beans are washed with hot water (thermal shock) at an average temperature of 65-70°C
Step 6. The coffee is placed in marquesinas to sart the drying process during 18-24 days or until reaches 11% moisture and making sure that the air temperature inside doesn't exceed 30°C.
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