A loud, funky and explosive anaerobic natural Sidra micro-lot from young producer Adrian Lasso in Huila, Colombia. In the cup we find tropical notes of pineapple and mango alongside deeply sweet maraschino cherry.

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Adrian Lasso


Producer     Adrian Lasso

Farm             El Diviso

Region         Bruselas, Huila

Varieties     Sidra

Process       Natural Anaerobic

Altitude       1650 masl

Importer     Shared Source


Adrian Lasso

Adrian and his brothers Jonathan and Nestor, along with their father Jose, work together to produce excellent coffee on their family farm El Diviso. Adrian is young, only in his mid-twenties and he has been pushing with his family to find ways to enhance the sweetness in their coffee. They have an intensive and well controlled fermentation process, which you can read more about below. Additionally, this year Adrian has been experimenting with adding specific microorganisms to the fermentations - a farm in Cauca donated a barrel (thought to be lactobacillus), and the family has kept them multiplying by feeding them sugar, and sugarcane juice. They added microorganisms to some of their fermentations, including this one. Adrian and his brother Nestor have both also been experimenting with various processing styles on the farm, including fully-washed, semi-washed, honey and natural coffees.

Adrian and his family are also members of Los Guacharos, a group in Bruselas, Huila made up of smallholder producers focusing on quality, collectively converting to organic agriculture: making their own fertilizers and fungicides, installing complex water filtration systems that use gravity, stones and sand to remove all mucilage residues from waste water to not contaminate water systems.


Of the many growing regions in Colombia, the mountainous department of Huila in the south west of the country grows the most coffee. Huila enjoys a wide diversity of micro-climates, temperatures, altitudes and coffee varieties. In fact, coffee is grown in 35 of Huila's 37 municipalities. All of this means that the coffee coming out of this region is as diverse as the variables that influence its production.


Sidra, or Bourbon Sidra as it is frequently called, was created by cross-breeding bourbon and typica. The result is a variety that has quickly gained prominence and spread across Ecuador due its potential for extremely high cup quality. Genetic testing done by World Coffee Research classifies Sidra as an Ethiopian Landrace Variety. There is some indication that there is more than one genetically distinct variety being called Sidra in Ecuador. Sidra is famed for its floral structure, deep sweetness and prominent acidity.

Natural Anaerobic

First, cherries are floated to remove under- and over-ripe coffees, and then they intentionally leave the cherries to begin their fermentation process (a “cherry ferment”). Interestingly, instead of the more commonly-seen “cherry ferment” in plastic bags, they leave the cherries for their “cherry ferment” in cool water for 2 days, being careful to keep the temperature nice and cold. From there, the coffee is de-pulped and fermented under a very small layer of water (they estimate that the mixture of the fermentation is 70% mucilage, and 30% water). It’s fermented for about 36 hours in a sealed, cool tank (a low oxygen environment- some call this an anaerobic coffee), and then it’s fully washed twice. They move the coffee to dry in a raised dryer near the house, and they carefully monitor the temperature in the dryer, making sure that the dryer is hotter when the parchment is wetter at the beginning of the drying process, and thendecreasing the temperatures (by increasing ventilation) to ensure that later in the drying process the more delicate parchment isn’t exposed to as much heat. Once the parchment coffee is dried to around 11% humidity, they store it in plastic bags at home to ensure that humidity remains stable.



Shared Source - Shared Source exports from Colombia and Guatemala and imports into the US. They are farmgate purchasers,
paying in-full directly to producers or their independent associations, upon delivery of parchment, in local currency.

Farmgate Pricing

What's this?

FOB: "Freight on board," usually the price paid to the coffee exporter for coffee ready to ship. This includes price paid to the producer as well as milling, warehousing and transportation costs plus any intermediaries' fees and export costs.

Farmgate: the price paid by the exporter or other buyer to the producer or producer organization.

4,000,000 COP per carga (125kg of parchment) - approximately 6.81USD per kg.

Lot Size

Total lot size of 303kg of parchment. Subtext purchased 70kg..

Relationship Length

Shared Source has been working with Adrian's family for 7 years. This is the first year that SUbtext has purchased his coffee.


Subtext cupping score of 86