Third generation Colombian coffee grower Nestor Lasso shares his 18 hectare farm El Diviso with his brother Adrian. Here, they focus on experimental micro-lots and progressive post-harvest processing, coming up with brilliant lots like this washed anaerobic coffee that brings together tasting notes of sweet, creamy white chocolate and pineapple with light rose aromatics.

This fruity sweetness is amplified by an extensive processing timeline. After harvest and sorting, the coffee cherry undergoes anaerobic fermentation in plastic cans for 38 hours at 16-18 Celsius. The coffee is then moved to open fermentation tanks for 6 hours before pulping, oxidation and a further submerged fermentation in water for 24 hours. Thermal shock with 65-70 degree water finishes the fermentation phase.

The results are well worth it, and Ritual Coffee Roasters have carefully roasted this one specifically for filter brewing so you can get the very best from it.