Sidra Reserva by the Lasso Brothers

Strawberry jam, golden pineapple, and jasmine from El Diviso

Sidra Reserva brings together fruit sweetness and floral aromatics in a cup with a velvety, silky finish. Strawberry jam leads into golden pineapple and ripe peach, with jasmine adding a floral layer.

This Bourbon Sidra comes from El Diviso in Huila, Colombia, where Adrián, Néstor, and Jonathan Lasso produce the coffee. Grown at 1,750 meters above sea level and processed as a natural anaerobic, it is a coffee to take your time with, both before brewing and as it cools.

Jump to recipe: Hario Switch · AeroPress

Flavor profile

Strawberry jam, golden pineapple, ripe peach sweetness, jasmine florals, velvety silky finish.

Coffee details

• Variety: Bourbon Sidra
• Process: Natural anaerobic
• Farm: El Diviso
• Producer: Lasso Brothers
• Region: Huila, Colombia
• Altitude: 1,750 masl

Recommended rest

For this recipe, we recommend 28–30 days of rest after roasting. Let the sealed bag rest before opening, then explore it over several brews rather than judging it from one cup.

Pairing tips

Butter shortbread, vanilla cake, or a peach tart.

How we suggest tasting it

These small-dose recipes are a useful way to explore the coffee. Taste the cup as it cools to follow the fruit and jasmine without rushing.

Brewing recommendations

These are suggested starting recipes, not fixed settings or lot-specific measured results. Adjust the grind to suit your brewer, water, and taste.

Hario Switch with Melodrip

This 15g starting recipe is adapted from Maurizio’s 30g-to-500ml brew. It keeps the same ratio while using a slightly finer grind for the smaller dose. A 150g bag provides ten 15g brews.

Recipe summary

• Coffee: 15g
• Total water added: 250g, approximately 250ml (1:16.7)
• Water temperature: 193–194°F / approximately 89.5–90°C
• Fellow Ode 2: Start one click finer than setting 8, approximately 7⅔
• Brewer: Hario Switch 02, paper filter, and Melodrip
• Rest: 28–30 days after roasting
• Drawdown: Expect a fast drawdown. Use taste rather than a fixed total brew time.

For other grinders, use the Honest Coffee Guide grind size chart as an approximate reference. Grinder calibration, filters, and water can affect the result.

Steps

1. Rinse the filter and preheat the brewer. Discard the rinse water. Close the Switch valve, add 15g of ground coffee, and level the bed.
2. Start the timer and add 50g of water with the valve closed.
3. At 25–30 seconds, briefly open the valve to drain approximately 5ml into the carafe, then close it again. Discard that small amount of liquid and return the carafe beneath the brewer.
4. At 45 seconds, open the valve and add another 100g of water, bringing the total water added to 150g.
5. With the valve still open, use the Melodrip for a 50g pour, bringing total water added to 200g. Follow with one more 50g Melodrip pour to reach 250g total water added.
6. After the final pour, allow the water to drain until it has almost reached the surface of the coffee bed. Close the valve with a thin layer of water remaining above the grounds, roughly 5–7ml. This ends collection of the brew; leave that final small amount in the dripper.
7. Remove the dripper, swirl the coffee, and allow it to cool briefly before tasting.

Scale note: The pour totals refer to all water added, including the initial 5ml that is discarded. If your scale supports both brewer and carafe and you do not tare again, readings after discarding that liquid will be approximately 5g lower: about 145g, 195g, and 245g at the final three pour targets. Do not add extra water to replace the discarded liquid.

AeroPress: a clean, fruit-forward cup

This recipe uses a 1:16 ratio, a medium grind, and a controlled immersion to highlight the coffee’s fruit sweetness and floral character.

Recipe summary

• Coffee: 12g
• Water: 192g (1:16)
• Water temperature: 192°F / approximately 89°C
• Fellow Ode 2: Setting 5, medium grind
• Method: Standard upright AeroPress with a paper filter
• Total brew time: 2:50, including the press
• Rest: 28–30 days after roasting

For other grinders, use the Honest Coffee Guide grind size chart as an approximate reference. Adjust for your grinder’s calibration and the taste of your cup.

Steps

1. Place a paper filter in the cap, rinse it, and attach the cap. Set the AeroPress upright on a sturdy mug or carafe. Discard the rinse water.
2. Add 12g of coffee ground at setting 5 on the Fellow Ode 2.
3. Start the timer and pour 50g of water at 192°F. Give the grounds a gentle stir to wet them evenly.
4. At 30 seconds, continue pouring until the scale reaches 192g total.
5. Insert the plunger slightly to limit dripping and let the coffee steep.
6. At 2:10, press gently and steadily, finishing the brew at 2:50.
7. Swirl the brewed coffee and let it cool briefly before tasting.

Keep any liquid that drips through during brewing. There is no initial discard in this AeroPress recipe.

Dialing it in

If the coffee tastes thin or sharply sour, try one click finer. If it tastes dry or bitter, try one click coarser. Keep the ratio, temperature, and total brew time steady while changing one variable at a time.