Caffè Specialty Colombia Gesha El Diviso N. Lasso | Edizione Limitata | Coffee Heroes
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| Taste & Body | Medium acidity, super sweet and persistent |
| Aroma notes | Watermelon, tropical fruit, mandarin |
Technical Details
The real price paid to the farmer at origin: the most transparent you can find.
A natural Geisha produced by Nestor Lasso in Bruselas, Huila (Colombia). The Geisha variety originates in the Ethiopian town of Gesha and is renowned for its elegance, here enhanced by natural processing. A Coffee Heroes series lot.
Profile: A symphony of watermelon — watermelon, tropical fruit, mandarin; medium acidity, super sweet and persistent. GCB Score 9.5/10.
The producer
Finca El Diviso lies in Bruselas, on volcanic soils. Nestor Lasso runs the project with his brother Adrian and in partnership with fellow producer Jhoan Vergara. SENA-trained, he is known for experimental fermentation protocols (anaerobic phases, oxidation, cherry lixiviate) applied to distinctive varieties such as Bourbon Ají, Sidra and Ombligón. One of his anaerobic natural Sidra lots featured in the winning routine of the 2022 World Barista Championship.
Nitrogen & vacuum sealing
Roast profile
- Light — great for V60/Aeropress, for those who want brighter acidity and lots of aromatics. Recommended for all pressure-free methods (filter, Aeropress and similar).
- Medium — great for espresso/Moka, for those who want a more intense flavour with a hint of bitterness. Recommended for espresso and Moka.
Grind
Shelf life
Espresso
- Fine grind
- Water at about 90–92°
- Single dose 8–9 g (double 15–17 g)
- Extraction around 25 seconds
Moka
- Filtered or bottled water (never tap)
- Medium-fine grind, don't tamp
- Medium heat; take it off the stove as soon as the flow turns pale
Filter V60 / Chemex
- Medium grind (medium-coarse for Chemex)
- About 15 g per 250 g of water, at 90–94°
- Bloom 30–40 s, total draw-down ~3 min
Aeropress
- Medium grind, water at 85–90°
- About 17 g per 200–220 g of water
- Bloom 30–40 s, total time 2–3 min
Other methods
