Nestor Gesha - Colombia, Rum Baba | 200g

Taste notes: Jasmin bouquet, citrus fruits, tropical blossoms

Area: Huila, Pitalito
Farm: Nestor Lasso - Finca El Diviso
Varietal: Gesha
Processing: Thermal Anaerobic

Altitude: 1750MSL
Area: 14 ½H
Shade: Native- and fruit trees

5 years ago, Nestor Lasso and his brother Adrian took over the family farm and branched out into specialty coffee and experimentations. Today, at 22 and 24, the two brothers have teamed up with Jhoan Vergara, to create El Diviso.

El Diviso brings together the two-family farms, El Diviso (Nestor and Adrian Lasso) and Las Flores (Jhoan Vergara), close to the town of Pitalito, in the Huila region of Colombia.

Processing ‘’Anaerobic Thermal"

1. Hand selection of ripe cherries
2. Anaerobic process in tanks for 40 hours at a controlled temperature of 16°C-18°C - First Anaerobic Process
3. Oxidation for 20 hours in a hopper during which coffee must (juice/extract produced during oxidation) is harvested.
4. Cherries are pulped
5. Oxidation of beans with mucilage and coffee must for 20 hours.
6. Underwater fermentation at 39°C for 12 hours.
7. Beans are dried in Marquesinas - Shaded terraces at a maximum temperature of 30°C for 18-24 days