La Planta

Tasting Notes: Skittles, maraschino cherry, Black Forest gateau

Fragrance/Aroma: Skittles, berry jam, cocoa, acetic acid
Acidity: Structured, citric, acetic
Body: Textured, syrupy
Aftertaste: Smooth dark chocolate with hints of brandy

The dry fragrance is immediately striking, led by the sharp, almost confectionery sourness of Skittles. As the initial intensity settles, notes of mixed berry jam and cocoa powder begin to emerge, adding sweetness and depth beneath the pronounced acidity. Brewing retains the vivid, candy-like character, though the cocoa becomes more apparent, hinting at a darker, richer dimension beneath the bright fruit.

In the cup, Skittles makes an emphatic first impression, delivering an intense citric sourness with a distinct acetic edge. The acidity is structured and assertive, lending the opening a tangy, almost fizzy quality reminiscent of sour fruit candy. As this initial intensity subsides, tart artificial cherry notes emerge, followed by a jammy medley of berries. The profile gradually shifts towards maraschino cherry, with its syrupy sweetness and subtle amaretto-like character lending the fruit a more rounded, liqueur-like quality.

This cherry sweetness provides a natural bridge into the darker elements of the cup. Cocoa deepens into smooth dark chocolate, evoking the richness of Black Forest gateau, where chocolate, preserved cherries, and a hint of spirits come together. The transition is remarkably cohesive: the cherry's sweet, slightly almond-like character softens the acidity while carrying the fruit seamlessly into the chocolate finish.

A textured, syrupy body reinforces the impression of concentrated confectionery sweetness, giving the cup considerable presence without losing the definition of its individual components. The finish lingers with smooth dark chocolate, accompanied by subtle brandy-like warmth that adds another layer of depth to the lingering sweetness.

The result is an expressive, dessert-like cup that moves from intensely sour fruit candy through maraschino cherry and berry preserves into a dark chocolate finish. What begins with an almost abrasive burst of acidity gradually settles into the richer, more indulgent character of Black Forest gateau, with the cherry notes tying the entire experience together.

La Planta was established in 2023 in Huila, Colombia, as a coffee processing and drying centre dedicated to strengthening the region’s smallholder producers. Developed by the Lasso family, including brothers Néstor and Adrián Lasso, the project extends the family’s work at Finca El Diviso beyond their own farms, bringing their experience in specialty coffee production and experimental processing to a wider community of growers. Through shared infrastructure, technical guidance and partnerships with allied producers, La Planta aims to improve coffee quality and help more farmers access the specialty market.

Known for his work at El Diviso, acclaimed Master of the Dark Arts Néstor has gained worldwide recognition (or notoriety) for developing precise fermentation protocols that explore how temperature, oxygen exposure, microbial activity and drying conditions influence coffee quality. Working alongside his brother Adrián and other collaborators, he has experimented with techniques including yeast inoculation, anaerobic fermentation and thermal shock. Their work reflects a broader ambition: to treat post-harvest processing as a carefully managed part of coffee production while creating opportunities for other growers to benefit from the knowledge and infrastructure required to produce differentiated coffees.

This yeast-inoculated thermal-shock double-fermentation natural lot of Red Bourbon illustrates how that philosophy extends into La Planta’s portfolio. Grown by smallholder producers at elevations of 1,600 to 1,900 metres, the coffee combines a traditional Colombian variety with a more experimental approach to post-harvest development. Rather than relying on the natural process alone, the lot undergoes two fermentation stages, with yeast inoculation introducing a more deliberate microbial component to the process. Thermal shock adds another point of control, helping regulate fermentation and influence the resulting aromatic expression. The precise conditions used for this particular lot distinguish its protocol from other experimental coffees produced by Lasso, whose methods vary according to the variety and desired outcome.

The lot also reflects La Planta’s wider purpose. By applying carefully developed processing techniques to Red Bourbon grown by smallholders, the centre creates a route for regional producers to participate in more differentiated specialty offerings without each having to develop the same processing infrastructure independently. It brings together Néstor Lasso’s experimental expertise, La Planta’s shared processing model and the work of local growers, demonstrating how innovation can extend beyond a single farm to support a broader coffee-growing community.

Sourced from: Comansa
We paid: S$57.14/kg
Roasted cost: S$73.69/kg

Moisture content: 10.8%
Weight loss: 11.8%
Agtron: W77.9 / G114.1 / △36.2