Nestor and Adrian Lasso give this Caturra from Finca El Diviso in Pitalito, Huila, a double anaerobic fermentation with mosto, then wash it and finish with a 45°C thermal shock.
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Passion fruit, red plum, wild strawberry, jasmine, cocoa nib
- Origin
- Pitalito, Huila, Colombia
- Process
- Thermal Shock Washed
- Roast
- Not specified
- Roaster
- Coffee Cycle Roasting
Roast level
About this coffee
What the roaster tells us.
Nestor and Adrian Lasso give this Caturra from Finca El Diviso in Pitalito, Huila, a double anaerobic fermentation with mosto, then wash it and finish with a 45°C thermal shock. Coffee Cycle lists passion fruit, red plum, wild strawberry, jasmine and cocoa nib. The previous crop scored 95 points from Coffee Review in February 2026.
Product details checked 2026-10-29. Roaster descriptions can change between lots. Tasting notes describe sensory impressions, not a guarantee of how your brew will taste.
Where it’s from
Pitalito, Huila, Colombia
RoasterCoffee Cycle Roasting
OriginPitalito, Huila, Colombia
ProcessThermal Shock Washed
RoastNot specified
From farm to cup
Where it grew, how it was made, how it’s roasted.
Straight from the roaster’s listing — no guesswork added.
Step 01 · OriginGrown
Pitalito, Huila, Colombia
Step 02 · ProcessProcessed
Thermal Shock Washed
Step 03 · RoastRoasted
Not specified
Before you buy
Is it right for you?
You’ll like it if…
- You enjoy bright, fruity coffees.
- You like chocolatey, comforting cups.
- You like delicate, floral or tea-like flavors.
- You want to try something unusual.
Maybe skip it if…
- You want coffee that tastes only of the bean, without fermentation-driven flavors.
The details
- Variety
- Caturra
- Altitude
- 1,820 m
- Producer or farm
- Nestor and Adrian Lasso, Finca El Diviso
- Bag size
- 250 g bag
- Price
- $19.00
- Price per ounce
- $2.16 per oz
From the roaster’s listing, checked October 29, 2026. Prices change.
About coffee from Colombia
Colombia is one of the world's largest arabica producers, and many regions get two harvests a year. High-altitude areas like Huila and Nariño are known for sweet, balanced coffees with caramel and fruit, and Colombian producers are behind many of today's experimental fermentations.
What the process means
Thermal shock is an experimental method where the coffee is soaked in hot and then cold water during processing to change how it ferments. It's used to push sweet, intense, fruity flavors.
How to brew it
Starting recipes for this roast level. Adjust grind and ratio to taste; the roaster’s own guidance always wins.
| Method | Coffee | Water | Grind | Water temp | Time |
|---|---|---|---|---|---|
| Pour-over Our pick | 15 g | 250 g | Medium-fine | 93°C / 200°F | 2:30–3:30 |
| French press | 30 g | 500 g | Coarse | 93°C / 200°F | 4 minutes |
| Cold brew | 100 g | 800 g | Coarse | Cold water | 12–18 hours in the fridge |
The people behind this coffee
Meet Coffee Cycle Roasting
Coffee Cycle Roasting is a San Diego roaster founded by Chris O'Brien, who started the business in the mid-2010s as a pedal-powered coffee cart before opening a cafe in Pacific Beach. The company moved into roasting during the pandemic and opened a larger roastery and cafe in Ocean Beach in late 2024, where O'Brien roasts on a 5-kilo Mill City machine. Its Honduras Geisha E-F by Pedro Turcios scored 96 points from Coffee Review in November 2025 and ranked No. 9 on Coffee Review's Top 50 Coffees of 2025, and its Colombia Nestor Lasso El Diviso DF Caturra earned 95 points in February 2026. The menu mixes a sweet, washed house coffee with experimental Colombian lots and Ethiopian naturals, all roasted to order on Mondays. That range and the low per-bag prices make it an easy way to taste competition-level processing at home without paying competition-level money.
All Coffee Cycle Roasting coffees
Espresso starting point
Dial it in
A 1:2 dose-to-yield ratio is a common place to start. Adjust grind and taste — the roaster’s own guidance always wins.
In18g
Out36g
Time25–30s
Compare
Similar coffees from other roasters
| Coffee | Roast | Origin | Tasting notes |
|---|---|---|---|
| Coffee Cycle Roasting Colombia Nestor Lasso El Diviso DF Caturra This coffee | — | Pitalito, Huila, Colombia | Passion fruit, red plum, wild strawberry, jasmine, cocoa nib |
| Black & White Coffee Roasters Gerson Mora – Yellow Pacamara Natural | Lighter | Palestina, Huila, Colombia | Red cherry, cara cara orange, hibiscus tea, milk chocolate |
| Black & White Coffee Roasters Jhonatan Gasca – Thermal Shock Pacamara | Lighter | Bruselas, Huila, Colombia | Cherry blossom, peach iced tea, red raspberry, craft chocolate |
| Coffee Bros. Ember Seasonal Espresso | Medium | Buesaco, Nariño, Colombia | Plum, cocoa |
Questions
Coffee Cycle Roasting Colombia Nestor Lasso El Diviso DF Caturra FAQ
What does Coffee Cycle Roasting Colombia Nestor Lasso El Diviso DF Caturra taste like?
Coffee Cycle Roasting lists tasting notes of passion fruit, red plum, wild strawberry, jasmine and cocoa nib.
Where does Coffee Cycle Roasting Colombia Nestor Lasso El Diviso DF Caturra come from?
It comes from Pitalito, Huila, Colombia. The producer is Nestor and Adrian Lasso, Finca El Diviso. It was grown at 1,820 m.
How is Coffee Cycle Roasting Colombia Nestor Lasso El Diviso DF Caturra processed?
The roaster lists the process as thermal shock washed. Thermal shock is an experimental method where the coffee is soaked in hot and then cold water during processing to change how it ferments.
What's the best way to brew Coffee Cycle Roasting Colombia Nestor Lasso El Diviso DF Caturra?
A good starting point is pour-over: 15 g of coffee to 250 g of water, medium-fine grind, water at 93°C / 200°F, about 2:30–3:30. Adjust to taste.
Where can I buy Coffee Cycle Roasting Colombia Nestor Lasso El Diviso DF Caturra?
You can buy it from Coffee Cycle Roasting. Prices and availability change, so check the current listing before you order.
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