We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Producer: Adrian Lasso
Farm: La Meseta
Region: Pitalito, Huila
Varietal: Yellow Bourbon
Process: Washed
Altitude: 1850 masl
 
Adrian Lasso owns and operates the 13 hectare farm Finca La Meseta located in the Normandia village outside of Pitalito, Huila. Adrian comes from a family with long ties to growing coffee and he collaborates closely with his family who run farms in the area.
 
Yellow Bourbon is a variety traditionally associated with widespread cultivation in Brazil but this variety also thrives in the high altitudes of Colombia where it is capable of producing exceptional quality. 
 
 Harvest takes place during the months of October-December and cherries are picked when fully ripe.  Once harvested, the cherries are delivered to the mill area and fermented in bags for 15-18 hours, then depulped and fermented dry for another 30 hours. After fermentation is complete, the coffee is washed and placed on raised beds inside a parabolic dryer for an average of 12-16 days and moved 3 times a day throughout the drying process.  Adrian comes from a traditional coffee family and has been a producer themself for over 25 years.