The Rhodion, Lasso | From the Vault

Tasting Notes | Jasmine · Rose Water · Forest Berry · Cider

Country | Colombia
Region | Pitalito, Huila
Elevation | 1850 masl
Producer | El Diviso Farm, Nestor Lasso
Variety | Java
Process | Washed (Anaerobic Fermentation · Thermal Shock)
Aspects | Microlot · Thermal Shock · Controlled Fermentation
Roast | Nordic Light

Named the Rhodion after the Greek, "little rose"

El Diviso — Java

This Java variety microlot comes from El Diviso in Pitalito, Huila, produced by third-generation coffee grower Nestor Lasso. Known for his precision-driven fermentation work, Nestor applies layered anaerobic and washed techniques to coax intense florals and tea-like sweetness from this expressive cultivar.

Java

Java is a historically significant variety prized for its elegant structure, pronounced florals, and refined acidity. When paired with careful fermentation and thermal control, it produces a cup marked by jasmine, rose water, and soft fruit sweetness—clean, aromatic, and deeply layered.

Process

Washed (Anaerobic Fermentation · Thermal Shock)

1. [Begin] Floating process to select only fully ripe cherries.
2. [18 hr] Anaerobic fermentation in sealed bags or jars at ~17 °C.
3. [15 hr] Oxidation phase in open tanks.
4. [Collected] Leachates gathered and reserved for future fermentations.
5. [Pulped] Coffee is depulped.
6. [12 hr] Mucilage oxidation with added leachates; stirred periodically.
7. [12 hr] Submerged fermentation at 39 °C, with occasional agitation.
8. [Shock] Washed with 65–70 °C water to halt fermentation.
9. [36 hr] Dehumidifier drying at 32 °C to stabilize moisture.

Total fermentation & conditioning time: ~105 hours (excluding stabilization)

The Artwork

The artwork on this bag was designed by our in-house designer, Rachel. Inspired by Byzantine Christian motifs with a modern approach, it mirrors the ethereal florality and layered elegance of this coffee.