This Colombian BANANA BUBBLE BUTT fromSprout Coffee Roasters is exactly the kind of coffee that, after the first sip, makes you check to see if you’re really drinking coffee and not some crazy tropical candy drink. It’s a wild blend of sweets, fruit, and the magic of fermentation. In the cup, you’ll find banana fritters, lime rock candy, and sweet, spicy notes reminiscent of dynamite sticks from a candy shop. The overall profile is juicy, intense, and playful, yet surprisingly clean. The acidity is pronounced, citrusy, and sparkling, and the body feels thick, almost syrupy. This is a coffee that absolutely doesn’t play it safe—and that’s exactly why it’s so much fun.
Behind this lot is Nestor Lasso from the legendary El Diviso farm in Colombia’s Huila region. Together with his brother Adrián and producer Jhoan Vergara, they have transformed the family farm into one of the most prominent centers for experimental specialty coffee in Colombia over the past few years. In collaboration with Cata Export, they’ve developed advanced fermentation protocols that have earned recognition across Europe and a victory at the Brewers Cup in Ireland. The Yellow Papayo variety itself feels exotic and unusual, but thanks to Nestor’s approach, it takes on a whole new dimension—sweet, funky, and incredibly expressive.
The processing is pure fermentation sci-fi. The cherries first undergo 36 hours of oxidation, followed by anaerobic fermentation and further oxidation in whole cherries. This is followed by submerged fermentation and a thermal shock at 50 °C, which helps stabilize the aromatic compounds and highlight the fruity character. The process also includes rehydrating a portion of the dried cherries, which are then mixed with fresh ones in a 50/50 ratio before hulling. Drying is carried out mechanically in dehumidification machines with several breaks to stabilize moisture levels. The result is an extremely intense and sweet coffee that resembles a tropical candy mix, yet retains precision and clarity.