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    Pitalito, Huila 

Coffee grower

     Jose Uribe Lassoscar


       El Diviso


      1780 m.a.s.l

José Uribe Lasso was born in the department of Nariño, located in western Colombia, bordering Ecuador and the Pacific Ocean. He has been working with coffee since he was 13 years old and has always believed in the great potential of the international market. His wife, Martha Zuñiga, is also a native of the department of Nariño. They decided to move to the department of Huila looking for a better future and new opportunities.

By understanding the real value of coffee, the Lasso Zuñiga family believes that they have fully understood the dynamics of the business, they have recognized the potential of the farm thanks to the achievements they have achieved in different contests and events around the world. For example, in the filtering championship in Ireland 2021, in the 2022 national filtering championships in Chile, France and Australia. Likewise, as the first place in the world barista championship in Australia, coffee prepared by barista Anthony Douglas.

The company is projected to reach many parts of the world with its coffee, they believe that the coffee business is important to seek allies and understand the dynamics of the market very well. Nestor also believes that each part of the coffee chain is very important for it to continue working, it is essential to always continue learning from the entire chain, and not only learn to produce it very well but also learn to prepare good coffee. All are projected to continue contributing to the region with their knowledge.

Yeast Anaerobic Natural


    Yeast Anaerobic Natural

Bourbon Sidra

Description Process

It begins with an optimal ripe harvest with brix degrees between 24 and 26. Afterwards, a manual selection of the grain is carried out and oxidation is carried out in plastic tanks for 48 hours. In this process, the leachate that the mass throws is recirculated until the cycle is completed, measuring brix degrees and ph, continuing with a rafting (to separate empty grains and impurities) and with this lowering the temperature of the mass. A thermal shock is carried out at a temperature of 50°C and it is placed in sealed plastic bins to start the anaerobic fermentation. During anaerobic fermentation, yeast of the Saccharomyces Cerevisiae strain type T58 is added, this being used to improve profiles in the brewing industry. The ratio used was 1:5, (1 gram x 5 kilos of cherry) in active dilution at 35°C, the solution is added to the cherry by spraying and left in the conditioning and multiplication stage for 80 hours.
Drying: The cherries are mechanically dried to dehydrate as much water as possible (approximately 12 hours) and then sun-dried (approximately 15 days).


Tasting note

Hibiscus, Osmanthus, Lychee, lemon, Fuji apple

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