We promised something ridiculous for December 2024 and here's the first of a yet-to-be-decided-number of ridiculous special releases from Father's fave brothers, Adrian & Nestor Lasso. Adrian's intricate honey process begins on the farm, where coffee cherries primed for honey processing are hand-picked and floated. They're then oxidised for 12hrs, anaerobically fermented for 60hrs, depulped and oxidised a 3rd time for 32hrs with leachates collected during oxidisation. Dried in parabolic solar dryers over 20 days. Expect a cup of immense flavour and depth – bright and juicy nectarine, raspberry, and passionfruit. This is a 250g box from our El Diviso Special Release Collection. - Producer: Adrian Lasso at El Diviso - Region: Bruselas, Pitalito, Huila - Variety: Sidra Bourbon - Altitude: 1800masl - Cup Score: 87.5 - Process: Ripe cherry is oxidised for 12hrs before a 60hr anaerobic fermentation. Next coffee is oxidised for 18hrs, depulped, & seeds oxidised a further 32hrs along with leached from the fruit. Solar-dried over 20 days. - Cupping Notes: Just delightful! Sweet & juicy & bright. Nectarine & raspberry, orange & passionfruit. - Brew Notes: Litchi & Lemongrass filters. Round kiwi & blood orange espressos. Key lime pie capps.

We promised something ridiculous for December 2024 and here's the first of a yet-to-be-decided-number of ridiculous special releases from Father's fave brothers, Adrian & Nestor Lasso. Adrian's intricate honey process begins on the farm, where coffee cherries primed for honey processing are hand-picked and floated. They're then oxidised for 12hrs, anaerobically fermented for 60hrs, depulped and oxidised a 3rd time for 32hrs with leachates collected during oxidisation. Dried in parabolic solar dryers over 20 days. Expect a cup of immense flavour and depth – bright and juicy nectarine, raspberry, and passionfruit. This is a 250g box from our El Diviso Special Release Collection. - Producer: Adrian Lasso at El Diviso - Region: Bruselas, Pitalito, Huila - Variety: Sidra Bourbon - Altitude: 1800masl - Cup Score: 87.5 - Process: Ripe cherry is oxidised for 12hrs before a 60hr anaerobic fermentation. Next coffee is oxidised for 18hrs, depulped, & seeds oxidised a further 32hrs along with leached from the fruit. Solar-dried over 20 days. - Cupping Notes: Just delightful! Sweet & juicy & bright. Nectarine & raspberry, orange & passionfruit. - Brew Notes: Litchi & Lemongrass filters. Round kiwi & blood orange espressos. Key lime pie capps.