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Bananarama - Colombia
24.00
DESCRIPTION
TASTING & HOW TO
Colombia. Red Bourbon. Natural. 

Every bean has a story
Bananarama is another exquisite coffee from the Lasso family in Colombia!

Finca El Diviso


This amazing lot comes from a renowned producer in Colombia, the Lasso Family. Every coffee they produce is a unique and indulgent experience. Their farming and process practices, plus a range of exotic coffee varieties (Ombligon, Gesha, Sidra, Chiroso, Pink Bourbon) are the perfect combination for greatness in every cup.

They run Finca El Diviso in Huila, Pitalito, Colombia. In 2018, Nestor Lasso and his brother Adrian took over the family farm and branched out into specialty coffee and experimentation. Today, the two brothers have teamed up with Jhoan Vergara, also the child of a coffee farmer, to merge their family farms to create El Diviso.

Lasso Family


The family patriarch, José Uribe Lasso, was born in Nariño, a department in western Colombia that borders Ecuador and the Pacific Ocean. From the age of 13, he worked with coffee and always believed in the enormous potential of the international market. His wife, Marta Zuñiga, also comes from Nariño. Together, they decided to move to the department of Huila in search of a better future and new opportunities.

José began by picking coffee in different regions, returning home during harvest seasons with the dream of one day owning his own coffee plot. Over time, he and his brothers planted 2,000 trees. During the week he would work picking coffee for others, and on weekends he dedicated himself to his own small plot. Together with his wife they purchased El Diviso farm from a neighbor, Don Jeremías. José and Marta raised three children, who today are the ones in charge of the production and care of the farm. From a young age, José taught his children the ways of farm work—how to plant, pick, and harvest. Over time, his sons added their own vision to the family business, giving it a stronger focus on commercialization.

Jhonatan, is the eldest. For a while, he was living in La Guajira working in areas unrelated to coffee, but when he saw the opportunities his brothers were opening, he decided to return home. Adrián, is a public accountant. After finishing his professional studies, he chose to follow his younger brother’s
steps and rejoin the family project. Néstor, the youngest, was the first to fully dedicate himself to coffee and the family farm. Together, they now form the new generation of El Diviso.

Nestor Lasso


Néstor’s journey began at 13, when he visited his first coffee lab. There, he learned about physical analysis, how to detect defects in the cup, and even began to hear about coffee varietals. He entered
the SENA Coffee School (National Training Service), where he learned to understand the entire coffee chain—from seed to cup. Then, he met producers who were also stepping into the specialty coffee world and visited other farms, drawing inspiration to bring new ideas into his own family business. He remembers how, back then, fruity coffees were seen as defects—and now he understands them as valuable attributes.

Through this journey, he connected with companies that had advanced technologies. It was here that he met seed providers, like Felipe Henao, who introduced him to the Sidra variety, as well as other suppliers from Ecuador. Together with a partner and family members, they planted 32,000 coffee trees. Néstor and Adrián became Q Graders, cupping and experimenting with different processes alongside their lab team. Jhonatan took charge of managing the cultivation side of the farm. Over the years, each of the brothers has purchased new lots from neighboring farms, gradually expanding what is now the family enterprise. This third generation is firmly convinced that quality is the true path to success.

The farm’s potential is evident through recent achievements in international competitions and events. For example, their coffee was used in the Brewers Cup in Ireland in 2021. The following year 2022 it was used in the national brewing championships in Chile, France, and Australia. Most notably, their coffee was prepared by Anthony Douglas in the World Barista Championship in Australia, where he took first place.

Processing


This coffee undergoes a carefully controlled post-harvest process. It starts with a selection of cherries with a Brix degree range between 22 and 26. This follows water flotation to remove underripe or defective cherries. The selected cherries then undergo 60 hours of oxidation in cherry. Finally, they undergo a thermal shock at 50°C for 30 minutes.

The process continues with an 80-hour submerged fermentation, enhanced with leachate recirculation to promote uniform microbial activity and flavor development.

Drying is done in two stages. It starts with 24 hours of mechanical drying, followed by 15 days of solar drying, ensuring optimal moisture content and flavor preservation.

 

If you fancy more Lasso coffees, you can try the Bourbon Sidra Duo Cherry!
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Tasting notes


Imagine a banana blueberry cake!

Recipe for espresso
Grams in: 20g
Grams out: 45g
Extraction Time: 23-26" seconds
Water Temperature: 93 - 94 C
Aged Best Use: Between 12-30 days

Recipe for filter
Grounded coffee: 15g
Water: 250ml
Total Brew Time: 2:00-2:10
Temperature: 91-93 Celsius
Aged Best Use: Between 7-20 days
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Beans: Whole Beans 250g
  • Whole Beans 250g
  • Ground for Espresso 250g
  • Ground for Filter - Hand Brew 250g
  • Ground for Filter - Cafetiere 250g
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