Adrian Lasso Ají – Colombia – Thermal Shock

Additional information

Spain (Mainland), Mallorca & Portugal 

• Free shipping for order above 40€ for Spain (mainland), Mallorca & Portugal
• For orders below 40€, shipping cost is 4€.
• Shipping of coffee to the Canary Islands, Ibiza, Menorca y Formentera is 10€. For all other products shipping will be automatically calculated in checkout.
• We will not ship at all to Ceuta, Melilla and Gibraltar.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.

• Delivery to mainland Spain in 24/48 hours, M-F.
• Delivery to Balearic Islands in 3/7 days, M-F.
• Delivery to Portugal in 3/7 days, M-F.
• Delivery to the Canary Islands is shipped with Correos in 3/7 days, M-F, without tracking email.

Europe

• Free shipping for orders over 99€ including coffee and some accessories.
• Free shipping for orders over 99€ including coffee and some accessories.

• Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden.

• For orders below 99€, the shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
• Delivery in 4/7 days, M-F.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.

Competition coffees and rare varieties by the Lasso Brothers

27 years ago, the Lasso family founded the family business Finca El Diviso, the result of the efforts of two visionary entrepreneurs. Their sons, Adrian and Nestor Lasso, have proudly continued this legacy, acquiring the knowledge and experience over the years to produce high-quality coffees that are now enjoyed by consumers worldwide.

Diversification of Processes

Over the years, the Lasso family has developed a deep understanding of coffee production processes. They have specialized in the production of washed, natural, and honey coffees, focusing on standardization and replication of profiles that preserve the distinctive characteristics of each fruit. This meticulous process includes a rigorous analysis of external factors such as space and time, ensuring that quality is maintained or even exceeded in each variety.

Expansion and Collaboration

The main farm, covering 16 hectares, soon became insufficient to meet the growing demand for their coffees. This led to the expansion of their workspace and collaboration with other coffee-producing farms. Today, Finca El Diviso works in partnership with around 50 families, encompassing an area of approximately 200 hectares. These fruits are processed in their three micro-milling centers, ensuring exceptional quality control at every stage of the process.

Exotic Variety Bourbon Ají

The rare coffee variety Bourbon Ají is special for several distinctive reasons that make it stand out in the world of specialty coffee:

1. Origin and Rarity: Bourbon Ají is a variety derived from Bourbon, one of the oldest and most appreciated Arabica coffee varieties. Its name and unique characteristics make it a rare and highly sought-after variety among coffee enthusiasts.

2. Flavor Profile: Bourbon Ají is known for its complex and distinctive flavor profile. It often has notes of tropical fruits, spices, and a bright, balanced acidity, making it exceptionally attractive to specialty coffee lovers.

3. Aroma and Fragrance: This variety typically has a very intense and fragrant aroma, with hints that may resemble ají (chili) or other spices, which is unusual and appreciated in the coffee world.

4. Growing Conditions: Bourbon Ají is generally grown at high altitudes, contributing to a greater complexity in its flavors and aromas. Specific growing conditions, such as climate and soil type, also influence its quality.

5. Special Processing: Exotic varieties like Bourbon Ají are often subjected to very specific and controlled fermentation and drying processes, enhancing their unique characteristics. Careful processing is crucial to maintaining and accentuating the special qualities of the coffee.

6. Competitions: Due to its rarity and unique sensory profile, Bourbon Ají is frequently used in barista and coffee-tasting competitions, where the originality and exceptional quality of the presented coffees are highly valued.

These combined characteristics make Bourbon Ají an exotic and highly appreciated variety among both producers and specialty coffee consumers.

Special Process for this Bourbon Ají

For this special lot, a meticulous fermentation process is applied, designed to highlight the unique characteristics of this rare variety:

1. Harvesting and Selection: The ripe cherries are carefully harvested and selected. Floating fruits are discarded, and the cherries are washed with alcohol to remove impurities and bacteria.

2. Anaerobic Fermentation: The first stage of anaerobic fermentation is carried out in bags for 24 hours at a temperature of 16-18°C.

3. Oxidation and Depulping: Subsequently, the coffee is depulped and transferred to sealed tanks for 20 hours of oxidation.

4. Fermentation and Recirculation: After depulping, the coffee undergoes another fermentation with mucilage for 20 hours, and must is added for submerged fermentation with recirculation for 12 hours.

4. Fermentation and Recirculation: After depulping, the coffee undergoes another fermentation with mucilage for 20 hours, and must is added for submerged fermentation with recirculation for 12 hours.

5. Washing and Drying: A thermal shock with hot water at 50°C fixes the compounds generated during fermentation, highlighting the original characteristics of the variety. Drying is done in parabolic dryers at a maximum temperature of 30°C for approximately 20 days until a humidity level of 11% is reached.

6. Stabilization: Finally, the coffee is allowed to stabilize for a minimum of 10 days in storage.

Commitment

The Lasso family’s commitment to quality and innovation in coffee processing has led Finca El Diviso to be recognized for its exceptional products. Their dedication to each stage of the process ensures that every cup of coffee offered by Finca El Diviso is a unique and memorable sensory experience.

Make the most out of your recurring coffee orders with the IneffablePoints programme.

How does the programme work?

It’s simple, with every purchase you will automatically receive:

• 15 IneffablePoints for every €1 spent in Ongoing Subscription orders.
• 10 IneffablePoints for every €1 spent in regular coffee orders.
• 1 IneffablePoints for every €1 spent on accessories orders.

How and when can i redeem my points?

Once you have accumulated 2,000 IneffablePoints, you can redeem them on your next order at the checkout section:

• 2,000 IneffablePoints = €10 discount on your order.
• Your IneffablePoints will appear automatically in the checkout section every time you make a new purchase and you will have the option to redeem them on the go.
• You can discount up to 50% of the total amount of your order by using IneffablePoints.
• The minimum amount of IneffablePoints redeemable is 2.000 while there is no maximum amount.
• IneffablePoints expire after one year.

Your IneffablePoints are automatically associated with your customer account on our website. You can check your IneffablePoints balance at any time by accessing your customer account here: https://ineffablecoffee.com/en/my-account/

This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.

Recipe and equipment:

• Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
• Grind size: Comandante 16 clicks.
• Water 600gr/ml at room temperature.
• Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
• Mesh or silk.
• Glass container (preferably with a lid).
• Let it rest for 22 hours (in the fridge).

The way to make cold brew:

• Grind the coffee with a medium grind. Comandante 16 clicks.
• Pour the coffee directly into the mesh.
• Introduce the mesh in the glass container.
• Pour the water into the container through the mesh with the coffee.
• Swirl to wet all the coffee.
• Cover the container.
• Let it rest for 22 hours in the fridge (beware of strong odors!).
• When complete remove the mesh with the coffee and it will be ready.
• Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
• Keep it refrigerated.
• This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).

This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up.

Recipe:

• Ratio: 1:2
• Weight: 18gr
• Yield: 36gr
• Time: 26-31s

Variables:

• Best resting time: over 2 weeks
• Temperature: 94
• Pressure: 6 bars
• Preinfussion: No
• Water Composition: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Machine & equipment used for this recipe:

• Espresso machine: La Marzocco KB90 2G
• Grinder: Mythos 2
• Basket: 22gr VST ridgeless
• Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)