Colombia Jose Uribe Lasso Anaerobic Washed Caturra

This coffee comes from the legendary Lasso family farm, El Diviso, in Bruselas, Hulia, Colombia.

The family has standardized their processing through years of trial and error. First, they pick cherries at optimal ripeness, and then float them to remove under-ripe cherries. From there, cherries are moved to large plastic tanks equipped with a receptacle to collect the mucilage (or mossto) where an oxidative fermentation begins in the open air environment- this oxidation enhances fruit and chocolate notes, and begins to develop acidity. From there, the seeds are de-pulped, followed by an anaerobic, dry fermentation in 200 liter sealed plastic containers for 48 hours- this step helps to emphasize floral, aromatic and citrus qualities. Next, they add the mossto mixed with water for an additional 24 hours- temperatures are maintained between 16-17°C during this submerged fermentation step- this step can balance the cup structure, add body and harmonize the acidity. Finally, they stop the fermentation with a thermal shock using 65°C water for 20-25 minutes- this fixes aromatics into the bean pores with the heat, and then seals them by rinsing in cold water, which improves cleanliness and can extend the shelf life. They do a single wash, and then begin their two-stage drying process: first, drying in the sun for 2-3 days, then a mechanical drying step in a dehumidifier for 20-30 hours at a maximum temperature of 36-37°C.

This caturra is perfumed, fruit forward, expressive. We’re tasting blueberry pie, concord grape, and lilac.