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Nestor Lasso Bourbon Aji - Colombia

Nestor Lasso Bourbon Aji - Colombia

Roast
Size
Grind Type
TASTE PEACH, MELON, PAPAYA, HERBAL, JUICY AND SHERBERT SWEETS
ORIGIN HUILA, PITALITO, COLOMBIA
FARM/MILL/CO-OP EL DIVISO
VARIETAL BOURBON AJI
PROCESS WASHED
ALTITUDE
1750 MASL
PARTNER
CATA

 

WHAT IS BOURBON AJI?

This variety is a fairly new discovery originally discovered and found in Ethiopia a lesser know landrace. Little was known about this variety and was referred to as Bourbon Aji in Colombia due to its mild spicy aroma reminiscent of hot chilli peppers, Aji meaning chilli in Spanish. 

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The Process:

This coffee was first hand selected, selecting only the ripest cherries, floated to remove any underripe cherries an anaerobic process follows in a sealed plastic bag for 24-32 hours at a controlled 16-17 °C. Cherries are then pulped left to oxidate for 6 hours during which the coffee musto (coffee berry juice) is harvested. The coffee is fermented again in sealed tanks for 28-32hours (an anaerobic environment). Coffee seeds are then washed with hot water to remove any remaining mucilage and shocked with cold water to slow down fermentation (Thermal Shock). The seed is then finally dried in Marquesinas (canopies)  for 16-25 days depending on weather. 

Nestor and Adrian Lasso: 

5 years ago, Nestor and Adrian Lasso decided to break away from their family's traditional coffee farming practices and focus on more experimentation. At 22 and 24, the two brothers 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), situated near Pitalito in the Huila region of Colombia. This collaboration proved to be a brilliant move, as these three young visionaries pooled their expertise to elevate coffee quality in this region.

3 years ago, Cat & Pierre, founders of CATA Export, teamed up with the 3 producers to begin a journey of experimentation. Through trial and error, they diligently worked to establish precise fermentation processes and protocols on the farm, all with the goal of establishing a direct link for these coffees to the UK market. While the learning process was both time-intensive and financially demanding, it has yielded exciting results. Presently, these coffees have found their way into numerous barista competitions throughout Europe, achieving remarkable success. Notably, they secured 1st place at the Brewers Cup in Ireland and clinched 3rd place in Austria.

Today Cata Export and Finca El Diviso work as one team, Cat and Nestor have recently travelled to the UK and other parts of Europe to create a strong link from farm to cup with Nestor finally meeting roasteries who have shared his coffee recently. 

Nestor and Cat's friendship serves as a testament to Cata Export's vision. Their direct involvement in farm operations has proven to be a highly enriching experience, not only for the intricacies of agronomy but also for the lasting relationships they've cultivated through Cata. These relationships, in turn, contribute to economic advantages for Cata's community. In this manner, numerous young producers, like Nestor, have been inspired to remain in the coffee industry and forge promising careers.


 

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