**Coffee:** 15 g
**Water:** 240 ml at 92°C
**TDS of water:** 30-50 mg/l
**Grind size:** Medium (650 μm)
**Blooming time:** 40 seconds
**Extraction time:** 2 minutes 15 seconds
**Preparation instructions:**
1. Place a paper filter in your V60 and rinse it with hot water to remove any paper taste and warm the vessel. Discard the excess water.
2. Add 15 g of ground coffee to the filter and ensure the coffee bed is evenly leveled.
3. **Blooming - First pour:** Begin by pouring 60 ml of water at 92°C directly in the center of the coffee bed, and continue in concentric circles to evenly wet all the coffee. Let the coffee bloom for 40 seconds to release gases and aromas.
4. **Main pour - Second pour:** After 40 seconds, start slowly adding 120 ml of water. Pour in circular motions starting from the center, then move toward the edge and back to the center.
5. **Final pour - Third pour:** At the 75-second mark, start adding the remaining 60 ml of water, completing the pouring process around 90 seconds.
The extraction should finish at 2 minutes 15 seconds.
**Recommendations:**
To find the perfect cup of coffee, experiment with different variables at home. Change only one variable at a time to better understand how it influences the taste. Keep track of the results to more quickly discover the ideal recipe for your coffee.
**Grind size:**
- **Finer grind** (smaller particles) will lengthen extraction time and increase the intensity of flavor.
- **Coarser grind** (larger particles) will shorten extraction time and produce a lighter, gentler taste.
**Coffee : Water ratio:**
- More coffee for the same amount of water will intensify the flavor.
- Less coffee for the same amount of water will give a gentler, more balanced taste.
**Water temperature:**
- Higher temperature (94–96°C) will emphasize sweetness and body.
- Lower temperature (90–92°C) will reduce bitterness and create a brighter, more acidic profile.
**Blooming time:**
- A longer blooming time (30–45 seconds) can improve extraction uniformity and highlight complex flavors.
**Total extraction time:**
- Shortening the extraction time (e.g., 2:00 min) will result in a brighter and juicier cup.
- Lengthening the time (e.g., 3:00 min) will create a stronger and richer cup.
Columbia
EL DIVISO
Sidra, anaerobic dry process
An exceptionally complex yet clean, sweet, and fruity cup of coffee, surrounded by aromas of strawberries, passion fruit, and watermelon. The coffee has a medium-full body with vibrant acidity and a tropical fruit aftertaste.
An exceptionally complex yet clean, sweet, and fruity cup of coffee, surrounded by aromas of strawberries, passion fruit, and watermelon. The coffee has a medium-full body with vibrant acidity and a tropical fruit aftertaste.
Specifications
Taste profile
Strawberries, watermelon, passion fruit.
Aroma
Roasting profile
Optimum quality
Store coffee in a cool, dry place. For optimum quality, use within 7 days after opening the bag.
Make coffee at home
V60
AEROPRESS
Coffee: 18 g
Water: 220 ml at 92°C
Drink weight (Yield): approximately 200 ml
Extraction time: 1:45 – 2:00 minutes
Grind: medium-fine (500-600 μm)
PREPARATION INSTRUCTIONS:
Place a paper filter in the Aeropress cap and rinse it with hot water to remove the paper taste. Set the Aeropress in the inverted position (upside down) for better extraction control.
Add 18 g of freshly ground coffee to the Aeropress and level it out.
Pour 220 ml of hot water at 92°C and stir thoroughly to ensure the coffee is evenly saturated.
After about 30 seconds of stirring, attach the cap, flip the Aeropress, and press the coffee evenly into a suitable glass or cup. The pressing time should take 60-90 seconds, and the total extraction time should be 120 seconds.
All of our coffees are suitable for all methods, but in our opinion this coffee is best expressed by the methods recommended below. Click on the icon to brew your coffee according to the recipe.
Information about coffee
The story of coffee
Nestor Lasso is a young coffee producer from Huila, Colombia. Together with his brother Adrian, he grew up on a traditional coffee farm where their father, Jose, a dedicated coffee grower, taught them all about traditional farming and caring for coffee trees. The Lasso family owns the El Diviso farm, located at an altitude of 1800 meters in Pitalito, Huila.
From a young age, Nestor actively participated in harvesting and processing stages, but he wanted to elevate the level of coffee production to meet market demands. Nestor and Adrian began mastering the natural fermentation process and introducing new methods.
The farm, which has expanded from an original 6 hectares to 15, grows several different coffee varieties, from the traditional Colombian varieties Caturra and Colombia to exotic varieties such as Gesha, Pink Bourbon, Ombligon, and Sidra. In addition to Nestor and Adrian, their friend Jhoan Vergara is also a co-owner of the El Diviso coffee farm. In recent years, Nestor, Adrian, and Jhoan have shifted their focus toward creating high-quality micro-lots by separating varieties and experimenting with different processing methods.
The story of Nestor Lasso and the El Diviso farm is one of dedication, innovation, and the transition from traditional farming to the world of specialty coffee. Their work sets new standards and inspires future generations of coffee producers. His coffees today are winning championship titles at the highest competitions.
Grower
Nestor Lasso
Estate
El Diviso
Microlocation
Pitalito, Huila
Altitude
1870 – 2000 m
Country
Columbia
