This Drop comes from Stereoscope Coffee, an LA roaster known for emphasizing a deep connection between terroir and the human experience.

This coffee is produced by Nestor Lasso and his brother Adrian, the owners of a forward-thinking microlot operation near Huila, Colombia. It’s processed with anaerobic mosto fermentation to amplify the fruit-forward character of the variety without losing clarity. Our tasting panel loved this coffee, finding it juicy with balanced acidity & sweetness.

Candied pineapple. Strawberry yogurt. Milky. Coconut.

🌎 Origin: Huila, Colombia

⚗️ Process: Washed, Anaerobic Mosto Fermentation

🔬 Variety: Caturra

🔥 Roast: Light

Note: Stereoscope advises that 5 - 14 days rest off roast is ideal, with peak occurring at 7 - 12 days.

Espresso - Series 1 Settings

You can access this profile in the Fellow Drops folder of your Series 1! To edit the profile with the brew parameters or access it once it's no longer on your Series 1, use this Espresso Profile link, or the parameters below.

How to Access:

Turn on your Series 1 espresso machine
Navigate to "Profiles" on the touchscreen
Scroll down and select "Fellow Drops"
Select "Stereoscope Colombia El Diviso Estate"
Follow the guided workflow to pull your shot
Enjoy!

Series 1 Profile Parameters:

Dose: 18g
Ratio: 1:3 (or 1:2.5 if enjoying with milk)
Temp: 198.5°F (92.5°C)
Declining temp: Off
Transition: Smooth

Preinfusion:

Off or On: On
Duration: 10 seconds
Pressure: 3 bars
Fill flow rate: 4.5 ml/s

Infusion:

Duration: 20 seconds
Pressure: 9 bars

Ramp Down:

Off or On: On
Duration: 5 seconds
End Pressure: 6 bars

Grind Guidance

Start in the middle of your espresso range on your grinder, and Series 1 will tell you to go finer or coarser after your shot pulls. It is expected that you might need to adjust based on your specific variables (i.e. location, climate, water mineral content, etc.). Small adjustments go a long way!

Espresso Recipe

Traditional Espresso:

Dose: 18g
Yield: 54g
Ratio: 1:3
Temperature: 198.5°F (92.5°C)
Pressure: 3 bars for 10s preinfusion, then 9 bars, ramp down to 6 bars over 5s
Pull time: 28-32 seconds

For Milk Beverages:

Dose: 18g
Yield: 45g
Ratio: 1:2.5
Temperature: 198.5°F (92.5°C)
Pressure: 3 bars for 10s preinfusion, then 9 bars, ramp down to 6 bars over 5s
Pull time: 28-32 seconds

Tips

Adjust grind size if your shot pulls too fast (grind finer) or too slow (grind coarser)
Clean your Series 1 regularly for optimal performance

Pour Over

Stagg X/ flat bottom drippers

Ingredients:

Coffee: 22g
Water: 350g at 210°F

Grind Settings:

Ode + SSP: 3-5
Ode Gen 2: 2-4
Ode Gen 1 Burrs: 1.2-4
Opus: 3.1-5.1 (inner ring at 0)

Steps:

Grind coffee at medium to medium-fine setting
Rinse filter with 210°F water
Bloom: Pour to 50g water, wait 40 seconds
Continuous pour stages:

Pour to 150g
Pour to 250g, swirl 10 times
Final pour to 350g, swirl 10 times

Target brew time: 3:15-4:30 minutes

Ratio: 1:16

Note: Do not replace the kettle on base after pouring; let the temperature decline naturally through the pours.

Aiden Brewer Settings

You can access this profile in the Fellow Drops folder of your Aiden! To edit the profile with the brew parameters or access it once it's no longer on your Aiden, use this Brew Profile Link.