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Javier Jiménez Lasso - Double fermentation washed 🇨🇴

from DKK 150.00

Say hi to Javier Lasso, a generational coffee farmer from Tolima that moved to Huila and worked as a coffee picker for 20 years before buying his 1,5 hectar farm La Esmeralda. Javiers eldest son who is an agricultural engineer is eager to help moving the farm towards higher quality via processing and improve the sustainability of their practice.

This is Javiers quiet intricate coffee lot, he picked two of his varietals on the farm; Caturra and Colombia, and first did an anaerobic fermentation of the cherries in barrels, afterwards pulped them and let them sit in open tanks. Afterwards he washed the seeds and dried them.

Result is a bright and sweet coffee with notes of oranges, almond and honey.

Cheers to Javier, we’re happy to roast and offer his coffee!

Whole Bean

NET: 250g/1000g

Size:

Say hi to Javier Lasso, a generational coffee farmer from Tolima that moved to Huila and worked as a coffee picker for 20 years before buying his 1,5 hectar farm La Esmeralda. Javiers eldest son who is an agricultural engineer is eager to help moving the farm towards higher quality via processing and improve the sustainability of their practice.

This is Javiers quiet intricate coffee lot, he picked two of his varietals on the farm; Caturra and Colombia, and first did an anaerobic fermentation of the cherries in barrels, afterwards pulped them and let them sit in open tanks. Afterwards he washed the seeds and dried them.

Result is a bright and sweet coffee with notes of oranges, almond and honey.

Cheers to Javier, we’re happy to roast and offer his coffee!

Whole Bean

NET: 250g/1000g

  • Location: La Esmeralda, Garzón, Huila, Colombia

    Altitude: 1,680-1,720 masl.

    Varieties: Castillo and Colombia

    Processing: Anaerobic in cherry, pulped, aerobic fermentation in seed, washed and dried

    Tasting notes: ___________

    Contents: Whole coffee beans 

    Bag size: 250g/1000g

    Importer: Mare Terra

  • Overview:

    Coffee: 12g

    Water: 200g

    Temperature: 90°C 

    Drawdown time: 2.20 mins

    Equipment: Orea V3*

    *We use an Orea V3 for our pour over recipes but encourage you to play around with the equipment you have on hand.  

    Method: 

    0-10 sec: pour 50g water in a slow spiral motion to bloom (mild pour to gently disturb the coffee bed) 

    20-30 sec: pour 50g water

    40-50 sec: pour 50g water

    60-70 sec: pour remaining 50g water to reach 200g

    Wait until drawdown finishes at 2.20 min*

    *Drawdown time is determined by grind size and level of agitation of your pours. This is our recommendation but don’t worry too much about hitting the exact time. As long as your brew tastes good, just enjoy it and slurp away! 

  • More delightful information about Javier coming soon!