Dark Arts Coffee’sColombia Sweet Soaker is exactly the kind of coffee that will instantly snap you out of your routine. The cup bursts with Jelly Babies andjuicy notes of tropical fruit, complemented by the pronounced sweetness and slightly funky character of anaerobic natural fermentation. The coffee is intense, playful, and incredibly juicy, yet it retains its clarity and controlled structure. The resulting cup evokes fruit candies, sweet cherries, and a tropical cocktail all at once. It’s extravagant, yet perfectly fun.
Behind this lot is Nestor Lasso from the El Diviso farm in the Pitalito area of Colombia’s Huila region. Together with Adrian Lasso and Jhoan Vergara, they took over the family farms and transformed them into one of the most interesting centers of experimental coffee production in Colombia. The farm is located at an altitude of around 1,750 meters above sea level, and Yellow Papayo coffee trees grow here in the shade of native and fruit trees. Collaboration with the exporter Cata Export played a key role in their development, providing them with technical support, training, and access to the global specialty market. Today, their lots are among the most sought-after coffees, even used in European barista competitions.
Processing is done using the natural method with 24-hour anaerobic fermentation, which significantly enhances the coffee’s sweetness and fruity intensity. After selective hand-picking, the cherries are fermented in a sealed environment without oxygen, which helps develop distinct candy-like notes and juiciness. The coffee is then slowly dried under controlled conditions to preserve its purity and stable profile. The result is an exceptionally expressive and sweet cup with notes of jelly candies, tropical fruit, and a long fruity aftertaste, perfectly showcasing the modern face of experimental Colombian coffee.