A masterclass in modern coffee processing and rare genetic curation. Crafted by the world-renowned Nestor Lasso at the multi-award-winning Finca El Diviso, this lot features the incredibly rare Bourbon Ají variety. Celebrated for its unique genomic profile—which behaves structurally like a wild Ethiopian landrace despite its name—this micro-lot has been subjected to a precise thermal shock washed protocol and sorted to a massive, elite screen size of 20–22 for unparalleled clarity and flavor uniformity.
[The Producer & Terroir]
Grown in the high-altitude hills of Pitalito, Huila, Colombia (1,700–1,850 meters above sea level), Finca El Diviso is at the absolute global vanguard of experimental specialty coffee. Producer Nestor Lasso combines generations of agricultural heritage with highly controlled bio-reactors, pushing the boundaries of what clean, washed Colombian profiles can achieve.
[The Thermal Shock Washed Process]
This specific micro-lot undergoes a rigorous, multi-phased processing method to lock in volatile aromatics:
- Anaerobic Fermentation: Ripe, hand-sorted cherries undergo an initial closed-tank anaerobic phase for 80 hours to build complex organic acids.
- Thermal Shock: The cherries are pulped and instantly treated with hot water (approx. 50°C) to rapidly open the bean's pores and infuse flavors, immediately followed by ice-cold water (approx. 12°C). This thermal shock stops fermentation instantly, trapping pristine fruit and floral compounds within the core of the seed.
- Elite Screen Sorting: Following a slow, uniform mechanical drying process, the green coffee is meticulously screen-sorted. Only the rarest, massive 20–22 screen size beans are selected for this lot, ensuring an exceptionally even and expressive roast profile.
[Sensory Profile]
- Aroma: Highly aromatic, bursting with red currant, complex botanicals, and fresh gardenia flowers.
- Tasting Notes: An intensely clean, crystalline cup showing notes of sweet bell pepper, juicy stone fruits (peach and apricot), and a distinct spicy-sweet red pepper flake finish unique to the Ají variety.
- Body & Texture: Silky, tea-like body with a sparkling, malic acidity and a profoundly long, sweet finish.
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Reserve O lots are roasted to order weekly:
Degassed and rested at least for 48 hours before shipping.
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Check out our page at lot61.com/reserve-o and origin & brew guide at lot61/com/origin-guide.
