Finca El Diviso, Colombia, Thermal Shocked Typica

Finca El Diviso, Pitalito, Huila, Colombia

Nestor Lasso

Typica

Extended Ferment, Thermal Shock, Washed

1,750 MASL

White sugar, rose water and stone fruit.

Delicate body, sticky sweet citric acidity & fairy floss aroma.

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From the volcanic soils of Pitalito, Huila, this Typica by Nestor Lasso is a technical showcase of controlled chaos. Cherries from Finca El Diviso are pulped and aerobically fermented for 12 hours, developing the first layer of sweetness and complexity. Next, they're submerged in water kept at a precise 8°C for 8 hours—this cold fermentation phase slows microbial activity and teases out delicate florals and clarity in the cup.

Then comes the thermal shock: a hot water wash at 65–70°C. This sudden shift locks in volatile aromatics—think fairy floss, rose water, and ripe stone fruit. Finally, beans are dried in Marquesas beds for 18–24 days, allowing flavors to settle and sugars to concentrate naturally.

The result? A cup that floats between science and sorcery—citric, sticky-sweet, and light on its feet.

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How we're brewing this coffee
v60
Brew Ratio - 1:15
93°c
Example - 20g Coffee x 300g Water

Method
Using a gentle circular motion, pour 5 x 60g water over coarsely ground coffee every 30 seconds. 
The bed should near completely drain as you begin each pulse.
Total brew time should be roughly 2:45 - 3:00.