Cadence Espresso

What to Expect

Nestor Lasso's Cadence Espresso from El Diviso farm in Huila brings the fruit-forward intensity of a yeast-inoculated natural process to an espresso roast profile. The thermal shock and anaerobic fermentation with brewing yeast amplify sweetness and fruit character, while the darker roast rounds out the acidity and builds caramel depth.

The Cup

This is a medium-heavy bodied coffee with a syrupy, coating mouthfeel that carries the weight you want in espresso. The acidity is present but softened by the roast, leaning more towards cooked fruit sweetness than sharp brightness. You'll get red currant jam and peach notes with a dulce de leche finish. The natural process and yeast fermentation add a subtle boozy, wine-like character, but the espresso roast keeps it approachable rather than funky. Clean enough for daily drinking, interesting enough to keep your attention.

Who This Is For

This suits espresso drinkers who want fruit and sweetness without the sharp acidity of a light roast, and those curious about experimental processing without diving into the deep end of funk.

If you prefer a classic, chocolate-forward espresso with no fruit character at all, this will taste too jammy for you.

Best for: Espresso enthusiasts who like their shots fruity, sweet, and full-bodied.

How to Brew This Coffee

This coffee was roasted for espresso, where the body and dulce de leche sweetness come forward and the fruit notes integrate beautifully with crema. An Aeropress gives you versatility to dial in the fruit intensity, pulling out clarity or body depending on your recipe. A Moka pot emphasises the syrupy body and caramel notes while softening the wine-like edges.

Colombia

Cadence Espresso

Description from Roaster

This coffee comes from third generation coffee producer Nestor Lasso on El Diviso farm. The farm covers an 18ha area comprised of 15ha of coffee and 2ha of forest. Nestor’s grandfather, José Uribe, was the founder of the farm. The family worked hard and continually saved and h...

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Description from Roaster

This coffee comes from third generation coffee producer Nestor Lasso on El Diviso farm. The farm covers an 18ha area comprised of 15ha of coffee and 2ha of forest. Nestor’s grandfather, José Uribe, was the founder of the farm. The family worked hard and continually saved and have now built the infrastructure to process differentiated coffees; searching for better quality, both in coffee and their lives. After a long trial and error period they have standardised the different processes, achieving a better income, allowing them to plant new varieties that produce quality coffee. One of their dreams is to produce specialty coffee that reaches all the world.

For this natural process coffee, harvesting begins with the careful selection of cherries at optimal ripeness, measured between 24 and 26° Brix. Once picked, the cherries are evaluated to determine their suitability for this process, with any lower-quality fruit separated and removed. The selected cherries are then stored for 48 hours in plastic jars, or until a pH of 4.5 is reached. After this resting period, the coffee undergoes flotation using cold or ambient-temperature water to remove hollow, defective, or impure cherries. This step represents the first contact with water. Next, the cherries are subjected to a thermal shock at 50°C. Following this, they are transferred to plastic jars to begin an anaerobic fermentation phase.

During fermentation, Saccharomyces cerevisiae yeast (T58 strain), commonly used in beer brewing, is added at a ratio of 1 g of yeast per 5 kg of cherries. Fermentation is carried out at 35°C for approximately 80 hours. After fermentation, the coffee is moved to a mechanical drying system to rapidly reduce moisture content. Finally, the cherries are transferred to African raised drying beds, where they dry for approximately 15 days, or until the target humidity level is reached.

This description comes from Clifton Coffee Roasters UK, who roasts this coffee. For the fullest product detail, you can also see their own listing at Clifton Coffee Roasters