The enormously good, massively flavoured and highly sought-after Caturra Chiroso is back! This time it’s been processed by Adrian Lasso, who has added a few tweaks to his brother’s version. Much like Nestor’s approach, the ripest cherries are hand selected, oxidised and fermented in an anaerobic environment. Adrian then takes it further by placing the cherries into a second sealed fermentation with added leachates (the liquid that drains from the cherry pulp). After this stage, the coffee is thermal shocked and dried in parabolic dryers for more than three weeks. The extra round of fermentation and the extended drying period create a cup that is intensely tropical, exceptionally fragrant and so complex! - Producer: Adrian Lasso at El Diviso - Region: Bruselas, Pitalito, Huila - Variety: Caturra Chiroso - Altitude: 1920masl - Cupping Score: 88.5 - Process: Ripe cherry is selected, oxidised then anaerobically fermented before leachates are added for a second sealed ferment. To finish, the coffee is thermal shocked and dried in parabolic dryers for over 3 weeks. - Cupping Notes: Massive fragrant, huge fruit, enormously good! Mango & ripe peach, elderflower & strawberry. - Brew Notes: Fanta Orange & peach filters. Rose and candied orange espressos. Speckled egg cortados

The enormously good, massively flavoured and highly sought-after Caturra Chiroso is back! This time it’s been processed by Adrian Lasso, who has added a few tweaks to his brother’s version. Much like Nestor’s approach, the ripest cherries are hand selected, oxidised and fermented in an anaerobic environment. Adrian then takes it further by placing the cherries into a second sealed fermentation with added leachates (the liquid that drains from the cherry pulp). After this stage, the coffee is thermal shocked and dried in parabolic dryers for more than three weeks. The extra round of fermentation and the extended drying period create a cup that is intensely tropical, exceptionally fragrant and so complex! - Producer: Adrian Lasso at El Diviso - Region: Bruselas, Pitalito, Huila - Variety: Caturra Chiroso - Altitude: 1920masl - Cupping Score: 88.5 - Process: Ripe cherry is selected, oxidised then anaerobically fermented before leachates are added for a second sealed ferment. To finish, the coffee is thermal shocked and dried in parabolic dryers for over 3 weeks. - Cupping Notes: Massive fragrant, huge fruit, enormously good! Mango & ripe peach, elderflower & strawberry. - Brew Notes: Fanta Orange & peach filters. Rose and candied orange espressos. Speckled egg cortados