This Colombian coffee is produced by Nestor Lasso at El Diviso farm. The coffee features rare Tabi and Java varieties, hand-picked at 1850 meters altitude. It undergoes anaerobic thermal shock processing, which includes tightly controlled anaerobic fermentation, layered oxidation stages, precise pulping, warm submerged fermentation, and a thermal shock wash. The coffee is then slow-dried in climate-controlled chambers. The processing is designed to create fruit-forward yet exceptionally clean characteristics. Recommended rest time is 3-4 weeks, with medium funk level.
Based in Brooklyn, New York, Superlost Coffee is a unique roastery that blends specialty coffee with art. For each new single-origin coffee they release, they commission a different artist to design the bag, creating a new piece of art for every batch. They are committed to roasting high-quality, traceable coffee while providing a platform for emerging artists.
