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Colombia: Adrián Lasso, Lohas Beans, Tropical Fruit Forward Lush, Pink Bourbon
  • Colombia: Adrián Lasso, Lohas Beans, Tropical Fruit Forward Lush, Pink Bourbon
  • Colombia: Adrián Lasso, Lohas Beans, Tropical Fruit Forward Lush, Pink Bourbon
  • Colombia: Adrián Lasso, Lohas Beans, Tropical Fruit Forward Lush, Pink Bourbon
  • Colombia: Adrián Lasso, Lohas Beans, Tropical Fruit Forward Lush, Pink Bourbon
Colombia: Adrián Lasso, Lohas Beans, Tropical Fruit Forward Lush, Pink Bourbon

Colombia: Adrián Lasso, Lohas Beans, Tropical Fruit Forward Lush, Pink Bourbon

Candied Ginger, Mango, Jasmine Flower, Lemonade & Mint
Producer Adrian Lasso
Farm El Diviso, Pitalito, Huila, Colombia
Method 60-Hour Anaerobic Washed with Lactic Acid Bacteria
Varietal Pink Bourbon
R.Profile Omni - Great for Filter, Espresso & Cold Brew
$21.00
Next Roast: December 01, 2025
Enjoy free delivery on all orders over $69
Size
About Producer & Farm

About the Farmer

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.

About The Farm 

Finca El Diviso sits in Bruselas, near Pitalito in Huila, Colombia, at an altitude of 1,750–1,820 m. The farm covers about 16 hectares planted with coffee, where the Lasso family cultivates a wide range of varieties.  In recent years, they have shifted their focus toward specialty coffee, experimenting with innovative processing methods while building on generations of traditional farming.

About Tropical Fruit Forward Lush Range from Lohas Beans

Paints a picture of rich and vibrant tropical fruit flavors within the context of a fruit-forward coffee profile. It conveys a sense of abundance and lushness in the fruity characteristics of the coffee. This coffee is treasured for its complexity and multidimensional taste profile. In addition to the fruitiness, you will experience floral lactic and even nutty undernotes. This complexity adds depth and character to the coffee profile.
Processing Method

60-Hour 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.
More Flavour Info

Overall Cupping Score*: 88

• Acidity: Medium High - Bright with warm spices
• Body: Medium
• Sweetness: Medium - tropical and floral
• Aftertaste: Low

*Cupping score based on the Coffee Value Assessment (CVA) form

Brew Guide

• Coffee to Water Ratio: 1:16.7
• Grind Size: Medium-coarse - 600 µm
• Water Temperature: 94°C
• Brew Time: 2 minutes 30 seconds
Roasting Profile

• Roast level: Medium Light
• Total roast time: ~7 minutes 46 seconds
• End temperature: 200 °C
• Development time: 1:38 (~21% dev ratio)

Why it matters:
This medium-light roast highlights the coffee’s vibrant fruit notes and creamy, lactic sweetness from the extended fermentation. The carefully controlled development preserves clarity and balance, letting the Pink Bourbon’s unique flavor profile shine in every cup.
When to Open & Best Enjoyed

For Filter

Ready to open:
Day 5 — can be aged and remain unopened til Day 21

After opening:
Enjoy within 18 days


Freshly roasted coffee needs time to “rest.” In the first few days, it’s still releasing CO₂, which can make your cup taste sharp or gassy. Giving it a little time helps the coffee open up, bringing out more clarity, sweetness, and a cleaner finish.

For Espresso

Ready to open: Day 7 — can be aged and remain unopened til Day 34

After opening: Enjoy within 28 days

Espresso needs more rest than filter. During the first week, the coffee is still releasing gas, which can cause uneven extraction, mute flavours, and introduce sharp acidity. Allowing it more time lets the flavours settle, producing a more balanced, sweet, and structured cup.

(Note: Once opened, coffee begins to age faster due to exposure to air. Enjoy within this period for the best experience.)
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