⪻RARE GEM≫ Colombia: Adrian Lasso
Pink Bourbon

Tasting Notes: Candied Ginger, Mango, Jasmine Flower, Lemonade & Mint

Processing Method:
60-Hour Fermentation Anaerobic Washed with Lactic Acid Bacteria

This coffee undergoes a carefully controlled process to bring out its clean and refined character. The cherries are first oxidised for 24 hours, then de-pulped and sealed for a 60-hour fermentation with Lactic Acid Bacteria (LAB) — a step that adds creaminess and a more polished flavour profile.

After fermentation, the coffee is given a temperature shock: first with hot water (50°C), then cold (20°C) to help lock in flavour. It’s then gently dried in a dehumidifier for 36–40 hours until it reaches 11% moisture. Finally, it’s rested for a week to stabilise and round out the flavour.

About Adrián Lasso

Adrián Lasso is a young coffee producer from Pitalito, Huila, Colombia. Together with his brother Néstor, he manages Finca El Diviso, a family farm situated at approximately 1,750 meters above sea level in the Bruselas area of Huila. The Lasso brothers have been instrumental in transitioning the farm from traditional coffee cultivation to specialty coffee production. They focus on cultivating diverse and exotic varieties, including Pink Bourbon, and have implemented innovative processing methods to enhance the quality and flavour profiles of their coffees.