Sakura
Sakura

Sakura

€10,50

As exotic processing styles get more common, it becomes rare that an exotic coffee truly surprises us. Sakura made us stop in our tracks the first time we tried it. The floral aroma is like a bouquet of fresh flowers - unmistakable and captivating. Combined with bright fruity sweetness, it's a pleasure to drink.

This comes from Julio César Madrid's Café Uba project in Calarcá, Quindío. The Castillo variety cherries are co-fermented with peach, honey, and passionfruit, creating the coffee's distinctive character - cherry blossom, berries, and honey notes that live up to the name.

We roast Sakura in micro batches only on our smaller Giesen W1, using slightly elevated airflow to highlight those incredible floral aromas. We suggest brewing this as a filter coffee to let the delicate florals shine. Available in 100g or 250g and 1kg bags.

Body

Sweetness

Acidity

Origin: Calarcá, Quindío, Colombia
Farm: Café Uba - Finca La Milán
Process: Co-fermentation with Peach, Honey, and Passionfruit
Varietal: Castillo
Notes: Cherry Blossom, Berries, Honey
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Weight
Origin

Five years ago, Nestor and Adrian Lasso took over their family farm and shifted toward specialty coffee. They partnered with Jhoan Vergara to form El Diviso, combining two family farms near Pitalito. The farm sits at 1,750 meters, spanning 14.5 hectares with shade from native trees and fruit trees.

Nestor grew up in Normandía, Huila, always connected to coffee. While traditional coffee farming is poorly paid, he discovered specialty coffee offered both economic opportunity and genuine passion. With support from Cata Export and training from Colombia's top coffee school, SENA, he learned processing, cupping, and the global market.

Through close collaboration with Cata Export, Nestor developed fermentation protocols that have made his coffees competition favorites across Europe. The processing is meticulous: hand-selected ripe cherries, 36 hours of oxidation, 24 hours of anaerobic fermentation at controlled temperatures, then carefully managed drying that includes a 60-hour rest period midway through.

Connection

When we cupped this coffee, it stopped us cold - intensely tropical, clean, incredibly sweet. Then we found out it was Nestor Lasso's work and knew we had to have it. It was almost an indulgence, getting to carry coffee from a producer this prestigious.The tropical fruit character is remarkable. Pure passion fruit and mango, with sweetness that's off the charts. Our roaster Valeria fell hard for it and gave it its name - parchita is Venezuelan Spanish for passion fruit.This is coffee from one of the best producers in the business. Brew it as a filter coffee to appreciate those tropical aromatics, or try it as a punchy espresso if you're feeling bold.
Introducing

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Connection

When we cupped this coffee, it stopped us cold - intensely tropical, clean, incredibly sweet. Then we found out it was Nestor Lasso's work and knew we had to have it. It was almost an indulgence, getting to carry coffee from a producer this prestigious.

The tropical fruit character is remarkable. Pure passion fruit and mango, with sweetness that's off the charts. Our roaster Valeria fell hard for it and gave it its name - parchita is Venezuelan Spanish for passion fruit.

This is coffee from one of the best producers in the business. Brew it as a filter coffee to appreciate those tropical aromatics, or try it as a punchy espresso if you're feeling bold.