Process: Anaerobic Thermal Shock Natural
Variety: Caturra Chiroso
Region: Bruselas, Pitalito, Huila
Altitude: 1920 masl
Notes: Strawberry, Passionfruit and Blood Orange. Round and smooth with lingering red wine tannins.
The wildly expressive and highly sought-after Caturra Chiroso returns—this time with a refined touch from Adrian Lasso, who builds on his brother’s already celebrated process.
As with Nestor’s approach, only the ripest cherries are carefully hand-selected before undergoing oxidation and anaerobic fermentation. Adrian then pushes the profile further, introducing a second sealed fermentation enriched with leachates—the juice released from the cherry pulp—intensifying both depth and character. The coffee is then thermal shocked and slowly dried in parabolic dryers over more than three weeks.
The result is a cup that bursts with tropical intensity—vibrant, aromatic, and layered with remarkable complexity.
