Adrian Lasso Pink B. – Colombia – Washed anaerobic 60h

Additional information

Spain (Mainland), Balearic Islands & Portugal 

• Free shipping for orders above 40€ for Spain (mainland), Balearic Islands & Portugal
• For orders below 40€, shipping cost is 4€.
• We will not ship at all to the Canary Islands, 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 3/5 days, M-F.
• Delivery to Portugal in 3/5 days, M-F.

Europe

• Free shipping for orders over 99€ including coffee and some small 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.
• We will not ship at all to the United Kingdom, Switzerland, the USA or any other third country.

Competition coffees and rare varieties by the Lasso Brothers

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

Process Diversification

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

Exotic Variety Pink Bourbon

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

1. Origin and Rarity: Pink Bourbon is a variety derived from Bourbon, characterized by its distinctive pink-colored cherries. Its adaptability and sensory qualities have made it a highly appreciated variety.

2. Flavor Profile: Known for its sweet and complex flavor profile, Pink Bourbon presents floral and fruity notes with a juicy and balanced acidity.

3. Aroma and Fragrance: Its fragrance is intense and elegant, with hints of tropical fruits and caramel, making it especially appealing to specialty coffee enthusiasts.

4. Growing Conditions: Generally cultivated at high altitudes, Pink Bourbon benefits from cool climates and nutrient-rich soils, contributing to its exceptional quality.

5. Special Processing: Its careful processing enhances the unique qualities of the variety, ensuring a sophisticated and memorable sensory experience.

6. Competitions: Due to its rarity and distinctive sensory profile, Pink Bourbon is frequently used in barista and coffee-tasting competitions.

These combined characteristics make Pink Bourbon an exotic variety highly valued by both producers and specialty coffee consumers.

Special Processing for this Pink Bourbon

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

1. Harvesting and Selection: Ripe cherries are carefully selected.

2. Oxidation in Lohas: A controlled oxidation process is carried out for 36 hours in Lohas.

3. Depulping and Submerged Fermentation: After depulping, the coffee undergoes submerged fermentation with recirculation of must or lixiviates for 48-60 hours.

4. Drying: Initially, the coffee is sun-dried and then finished with mechanical drying in a silo.

5. Water Activity: A water activity level of 0.572 is ensured to preserve the quality of the beans.

6. Preparation: The coffee is classified as EXCELSO EP 10% 8/35, ensuring uniformity and excellence in the final selection.

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. Dedication to every stage of the process ensures that each 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)