Adrian Lasso Sidra

Moto Bean is proud to present a truly exceptional offering: Colombia Adrian Lasso Sidra Filter Coffee.  An exceptional expression of the rare Sidra varietal—floral, complex and intensely sweet. Grown in the high mountains of Huila and processed with meticulous care, this lot showcases the clarity, structure and aromatic depth that make Sidra one of the most sought‑after coffees in the world.

This isn't just coffee; it’s a masterclass in controlled fermentation. The Sidra variety itself is a rare and highly prized crossbreed between Bourbon and SL28, inheriting the deep sweetness of the former and the vibrant, citric complexity of the latter

Filter Coffee Tasting Profile

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Tropical Fruit Compote: A lush opening of Nectarine, Strawberry, and Mango.

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Vibrant Citric Backbone: A high, lingering acidity that carries the fruit notes forward.

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Sophisticated Finish: Clean notes of Hazelnut, Lavender, Mandarin, and Brown Sugar.

Expect a vibrant, elegant cup with long, lingering sweetness.

Adrian Lasso is part of a new generation of Colombian producers pushing quality through innovation and precision. His Sidra trees are selectively hand‑picked at peak ripeness, with cherries sorted multiple times before processing to ensure only the highest‑quality fruit is used.

The result is a coffee with exceptional clarity, balance and aromatic intensity.

Coffee Processing Method

Adrian Lasso utilises an incredibly precise, multi-stage "Quenching" and fermentation protocol to achieve this flavor profile:

- Hand-picked ripe cherries

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Initial Oxidation: 24 hours in open drums to set the foundation.

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Anaerobic Phase: 32 hours of cool-controlled anaerobic fermentation (16-18°C).

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Secondary Oxidation: 30 hours in open tanks, reaching temperatures up to 40°C.

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BioMaster Tank: A second 12-hour anaerobic stage followed by a 25-hour submersion in 32°C water enriched with mosto (fermentation juice) from the same Sidra Bourbon lot.

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The Quench: To lock in these complex sugars and halt microbial activity, the cherries undergo a thermal shock—5 minutes in 60°C water followed by 30 minutes in 14°C water.

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Precision Drying: A three-stage dehydration process in hermetically sealed stainless-steel dehumidifiers ensures the pulp sugars are perfectly retained while achieving an ideal 10-11% moisture content.

This method preserves the delicate florals and fruit character that define the Sidra varietal.

Single Origin Detail: Colombia Adrian Lasso Sidra

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Origin: Colombia

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Region :Bruselas, Huila

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Producer: Adrian Lasso

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Varietal: Colombia

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Altitude: 1780-1900 masl

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Processing Method: Natural

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Roast Level: Light (Optimized for V60, Chemex, and Batch Brew)

Filter Brewing Guide

To allow the delicate floral notes and complex fruit acidity to truly shine, we recommend brewing this lot as a pour-over:

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Dose: 20g (Medium-Fine grind)

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Yield: 265ml

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Total Brew Time: 2:30 minutes

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Technique: Use a V60 or Chemex for maximum clarity. The coffee process creates a very soluble bean, so stick to the 2:30 timing to avoid over-extracting the delicate lavender notes.

Perfect For

- Filter brewers

- Modern espresso

- Floral, high‑clarity coffees

- Fans of rare varietals and competition‑level lots

Freshly Roasted in Melbourne

Melbourne Roasted on a Loring

Proudly roasted on our Loring in Ravenhall, West Melbourne. This low‑emission, high‑precision roaster helps us unlock the full character of every origin.