Cosmos

£18.00

2 reviews

Tastes like: Redcurrant Jam, Elderflower, Hibiscus, Passionfruit

Following hot on the heels of Mystery Machine, we have a second release from acclaimed producer, Néstor Lasso. We're tasting vibrant tropical fruit notes with some delicate florals - a clean yet juicy cup and a quick favourite at our roastery!

Flavour Profile

Juicy

Berries

Floral

Size

Grind

Order by 10am for same day dispatch

PRODUCER/s: Nestor Lasso, El Diviso

ORIGIN: Pitalito, Huila, Colombia

ALTITUDE: 1750-1900m

VARIETAL: Ombligón

PROCESS: Washed

CUP SCORE: 87.5

Following hot on the heels of Mystery Machine, we have a second release from acclaimed producer, Néstor Lasso. Coming from a family with deep coffee roots, he's transformed El Diviso into a hub for varietal exploration and process innovation; strengthening processing facilities, implementing advanced drying systems, and making bold choices on varietal selection.

Ombligón is a lesser-known, but increasingly sought after variety. It's exact origins are unclear but grows well in Huila - it's named from the Spanish 'ombligo' (belly button) after the bean's characteristic small dimple. It thrives at high altitude, developing concentrated sugars and nuanced flavour with slow maturation. El Diviso treat it as a flagship varietal, handling it with rigorous harvesting, selective sorting, and a premium processing protocol.

This coffee is sourced through our partners at Cofinet.

Music to be enjoyed with this coffee.

HOW TO BREW THIS COFFEE AT HOME

Consider this a map, not a destination. Wander off course. The best cup is one you dreamed up yourself...

POUROVER

Dose: 17g

Grind: Medium-coarse (e.g., 490 microns, or around 21-25 clicks on a [Comandante C40]

Water: 270 ml at 93°C

Method -

Bloom: Pour 60 ml of water over the coffee bed at 0 seconds, gently leveling and agitating the grounds to ensure even saturation. Allow this to bloom for 40 seconds.

First Pour: At 40 seconds, add another 60 ml of water (Total: 120 ml).

Second Pour: At 1 minute 20 seconds, pour 50 ml of water (Total: 170 ml).

Final Pour: At 2 minutes, pour the final 100 ml (Total: 270 ml).

Draw-down: Allow the coffee to completely filter through. The total extraction time should finish swiftly between 2 minutes 20 seconds and 2 minutes 25 seconds.