- New
Colombia
Aurelio Lasso
250g
Cup Notes: Strawberry, Orange, White Chocolate, Cherry, Dried Plum
A vibrant and sophisticated Colombian coffee that captivates with its balance of bright acidity and enveloping sweetness, perfect for those seeking a coffee with a distinctive character.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Producer
- Segundo Aurelio Lasso
- Country
- Colombia
- Terroir
- Huila
- Altitude
- 1850 masl
- Process
- Anaerobic Natural - Raised Beds
- Arabica cultivar
- Pink Bourbon
- Picked in
- Mar.-Apr. 2024
- Arrived in
- November 2024
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think v60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think v60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 17 click (medium)
- Water:
- 250g (40tds) at 91 Celsius
- Filter model:
- Cafec Abaca+
- Time:
- 2:30
- Brew strenght:
- 1,50
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 15 clicks (medium)
- Water:
- 250g (40tds) at 91 Celsius
- Filter model:
- Stagg [X], Fellow
- Time:
- 2:25
- Brew strenght:
- 1,53 tds
THE STORY BEHIND
Aurelio Lasso is as a renowned producer in the Colombian community of Las Águilas, located in La Argentina, Huila. His farm, El Mirador, spans two hectares at an altitude of 1,850 masl, where he carefully cultivates Pink Bourbon variety and processes it using the natural method.
Aurelio, with the unwavering support of his wife Gisella and daughter Nicole, embodies dedication in the coffee sector. In addition to Pink Bourbon, the family also produces other premium varieties such as Geisha and Caturra, consistently striving for outstanding and consistent quality.
Aurelio's contributions extend beyond managing his own farm. He actively supports the local community by providing job opportunities during the harvest season and helping workers start their own coffee cultivation. His efforts significantly contribute to the growth of the coffee industry in the region.
THE VARIETY
Cultivated from hybrid of Red and Yellow Bourbon, Pink Bourbon is said to have been initially found in Pitalito, Huila. Pink and Orange Bourbons are very difficult to produce with consistency. The recessive genes leading to the expression of colours are easily thwarted by the presence of yellow and red genes in a given pollen grain.
A carefully isolated and contained lot can do quite well and preserve the unique colour and character of this variety, though such lots are quite hard to find. Pink Bourbon has a substantial amount of glucose which has been thought to help give the coffee its more delicate, soft, and complex profile.
THE FERMENTATION PROCESS
This distinctive lot is the result of a natural process with extended anaerobic fermentation. The cherries are handpicked, washed, and fermented in an oxygen-free environment for 46 hours.
The coffee is then dried in a specialized drying marquee called marquesinha, for a period of 20-25 days, with daily movement to ensure uniform drying.
