He’s done it again. Another standout Colombian coffee from Nestor Lasso’s award winning El Diviso farm, this time courtesy of the roasting team at Kobean.

Nestor Lasso is renowned for his multi-stage processing and this lot is a prime example; utilising oxidation, anaerobic fermentation and submerged fermentation in a process that takes a total of over 3 days.

Hand harvested cherries are manually selected to undergo a 14 hour oxidation process that enhances complexity and starts the flavour development. The cherries are depulped to remove the outer fruit then begin a 60 hour anaerobic fermentation. It’s not over yet, a second 12 hour submerged fermentation follows, with must from the precious fermentation used to intensify flavour before the coffee is washed and dried.

It’s all worth it for a coffee that is sweet, vibrantly fruity and surprisingly full bodied with notes of blood orange, dark chocolate and maple syrup.