Este microlote de café fue cultivado por el prodigio del café, Néstor Lasso. Con solo 22 años, Néstor y su equipo en El Diviso son pioneros en una nueva forma de producir café, con gran énfasis en variedades raras como Pink Bourbon y métodos de procesamiento experimentales.

¡Es un asado ligero! Elegimos este perfil para equilibrar la acidez y el dulzor de esta taza.

¡Sigue esta receta y prepara la cerveza!

Brewing an Anaerobic Washed Colombian coffee by Nestor Lasso Roasted by Greater Goods Roasting

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Servings

1-2

Prep Time

3:00 minutes

Coffee / farm
El Diviso Roasted by Nestor Lasso roasted by Greater Goods Roasting

MASL: 1705

Origin: Colombia

Process: Anaerobic Washed

This micro-lot coffee was grown by coffee prodigy, Nestor Lasso. At just 22 years old, Nestor and his team at El Diviso are pioneering a new way to do coffee production, with heavy emphasis on rare varieties like Pink Bourbon and experimental processing methods.

It's a light roast! We chose this profile to balance the acidity and sweetness of this cup.

Author:

Danny Toro

Image of Brewing an Anaerobic Washed Colombian coffee by Nestor Lasso Roasted by Greater Goods Roasting

Ingredients

Name of coffee: El Diviso
Sibarist FAST FLAT
Orea Sense Serving Set
Scale with Timer
Origami Small Dripper Brewing bundle

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Directions

Start with a 20g dose, set one kettle to 201ºF and the second to 198ºF.
First pour a 40 gram bloom for 40 seconds with a temperature of 201ºF to bring out the acidity
Second pour, 80g pour at 40 seconds (201ºF)
Third pour, 160g pour at 1:10 minutes with a temperature of 198ºF to bring out sweetness.
Fourth pour, 240g pour at 1:30 minutes (198ºF) - A continuación, vierta 240 g a 1:30 minutos (198ºF)
Lastly, 310g pour at 1:55 minutes (198ºF) with a finished brew time of 3:00 minutes