FD - filter coffee ÆDITION

43 EUR

To ensure freshness, all orders received by Sunday 23:00 h are roasted on Monday and shipped on Tuesday. A-EDITION Finca El Diviso - natural anaerobic We are very happy to have obtained this coffee with the fantastic support of our importer. The elaborate processing (read below) by Nestor at the Farm makes it one of the most complex coffees we have had the honor of refining. The FD is very fruity, with notes of tropical fruits, sweet cherries, a hint of raspberry, strawberry, passion fruit, and mango. It is very sweet and has a balanced acidity that integrates perfectly into the flavor profile. After brewing, the flavor continues to evolve, remaining exciting. It also works wonderfully as a cold brew. We highly recommend allowing the coffee to degas for at least 8 days before drinking, or even longer, as this benefits it. Enjoy your coffee! The A-EDITION With the A-EDITION we are showcasing microlot farm coffees, which we found remarkably outstanding. It's a subjective choice of course but we are sure you too will like the coffees featured here. Flavour profile Tropical fruits, sweet cherries with hints of raspberry, strawberry, passion fruit, and mango. It's rummy and very sweet. A vibrant cup with balanced acidity and a silky mouthfeel. Brewing advice for the Kalita Wave 155 coffee dripper • Coffee grounds: 15 g / 0,53 oz • Water temp: 90 °C / 194 °F • First pour: 30 ml, 30 sec • Second pour: 170 ml, 180 sec • Third pour: 30 ml, 10 sec • Total brewing time: 2 min • Water in total: 230 ml Tip • Use water with around 70 ppm. • Beans should degas at least 8 days from the roast date. More info on this coffee • Owner: Nestor Lasso • Region: Pitalito, Huila, Colombia • Growing altitude: 1.780 m.a.s.l. • Variety: Ombligon • Harvesting method: Hand-picking • Milling process: natural anaerobic • Flavour: Tropical fruits, sweet cherries, strawberry, passion fruit mango • Body: rich, silky mouthfeel • Acidity: smooth and balanced 28 years ago, the Lasso family began building the El Diviso farm. Together, they transformed the land into a successful family business. But it was the mother who truly immersed herself in the world of specialty coffee. Today, her children continue the legacy. The farm is located at an altitude of 1,780–1,900 meters in the Colombian massif in Huila, Colombia. Here, they experiment extensively to create unique flavors through various processing methods. Many different coffee varieties grow on the farm, including Bourbons like Ají, Rosado, and Sidra, as well as Geishas and many more. Thanks to his passion and expertise, Nestor Lasso's coffees are now known worldwide. Processing of this coffee After being hand-picked and washed the cherries are fermented for 30 hours at room temperature in open plastic barrels. They are then kept at a controlled temperature of 30°C for another 20 hours. After this, the cherries are anaerobically fermented in closed plastic barrels for 24 hours at 16-18°C. Then the fermentation continues in tanks for 30 hours, with the goal of bringing the coffee to a temperature of 40°C. Next, the cherries are transferred to what is called a BioMaster tank, which allows for the controlled second anaerobic fermentation phase for 12 hours at a constant temperature of 20°C. In the final phase, the cherries are steeped in 32°C water for 36 hours, with the addition of most from the same Ombligon variety to intensify the fruitiness of the flavor profile. For your planning please note: To ensure freshness, all orders received by Sunday 23:00 h are roasted on Monday and shipped on Tuesday.

Origin

Colombia Huila

Process

anaerobic

Roast

light

Varietal

Ombligon

Altitude

1780 m