GLORY, GLORY, GROTESQUE, Colombia

This offering emerges from the highlands of Pitalito, Huila, shaped under the direction of Adrian Lasso at El Diviso. Here, the Lasso family operates with intent rather than inheritance, advancing beyond tradition into controlled experimentation. El Diviso stands as a site of recalibration, where process is dissected, refined, and reassembled in pursuit of unique experimentation and precision.

Adrian, alongside his brother Nestor, continues to evolve the farm’s identity. What once followed established Colombian frameworks now leans into calculated deviation, fermentation as a tool, not a byproduct. Each lot is constructed with discipline, shaped through measured intervention rather than passive handling.

This Bourbon selection undergoes a tightly controlled sequence. Cherries are first washed and oxidised for 24hrs, then depulped and sealed for 60hrs of anaerobic fermentation. The cycle is forcefully arrested through thermal shock, submerged in 50°C water, then rapidly cooled to 20°C. This quenching stage fixes volatile compounds at their peak, preserving the structure built during fermentation.

Drying follows under precise conditions. A sealed, stainless environment reduces moisture to 11% over 36 - 40hrs, maintaining stability while retaining aromatic integrity. The coffee is then rested for 7 days, allowing internal equilibrium to settle before release.

LAB-driven fermentation introduces a dense, cultured profile. Texture carries weight. Acidity is structured, not sharp. The result is layered, controlled, and deliberate, a reflection of process held tightly within bounds.

This lot is not incidental. It is constructed. A product of intent, repetition, and the continued refinement of a system designed to extract more from less.