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BEST COFFEE
Editorial sacred-geometry illustration for Colombia Adrian Lasso Typica Mejorado, not a photograph of this coffee or its packaging

Editorial illustration · not a coffee photograph

Editorial sacred-geometry artwork for Colombia Adrian Lasso Typica Mejorado; not a documentary photograph

Editorial illustration

Editorial sacred-geometry artwork for Colombia Adrian Lasso Typica Mejorado; not a documentary photograph

Editorial illustration

Editorial sacred-geometry artwork for Colombia Adrian Lasso Typica Mejorado; not a documentary photograph

Editorial illustration

🇨🇴Colombia · Huila

Colombia Adrian Lasso Typica Mejorado

Roasted by Onyx Coffee LabRoaster's website
INOCULATED FERMENTATION
TagsColombiaHuilaTypica MejoradoLight roastPassion FruitMangoCocoaArabicaSingle originEl DivisoAdrian LassoOnyx Coffee LabIndependent
🇨🇴ColombiaThermal ShockTypica MejoradoLight roast
Brand
Onyx Coffee Lab
Roaster website
Visit website
Country
🇨🇴Colombia
Region
Huila
Town
Pitalito
Farm / Station
El Diviso
Farmer / Producer
Adrian Lasso
Species
Arabica
Type
Single origin
Grade
Not specified
Variety
Typica Mejorado
Process
Roast
Light
Tasting notes
Passionfruit, Mango Candy, Green Apple, Cacao
Fermentation
Four-day mixed oxidation: 60 hours in tank plus an additional sealed, pressurized inoculated stage of undisclosed duration; then depulped and channel washed.
Drying
Source conflict: Onyx labels Raised-Bed Dried, while its process narrative says approximately 16 days on patios.
Product page
Roaster's site
Date reviewed
—
Why some details are blank
  • drying platformOnyx’s structured field says raised beds, while its detailed process narrative says approximately sixteen days on patios; the contradiction is unresolved.
  • sealed stage durationThe exact page confirms a further long sealed, pressurized fermentation but does not state its duration.
  • inoculate identityInoculates are documented, but their identity is not published.
  • harvest yearThe exact page states April without displaying the harvest year.
  • gradeThe exact release does not publish a formal export or competition grade.
  • roast dateNo bag-specific roast date is available for the archived retail unit.
  • sentiment ratingNo qualifying independent tasting review was found for this exact Onyx release.
Spotted an error? Report a correction →
The transparency chain

FROM THE BAG
BACK TO THE LAND.

Every link we could verify, traced in one place. Follow the chain as far as it goes — when the industry doesn't disclose a link, we say so instead of guessing.

  1. 01
    The name on the bag
    Colombia Adrian Lasso Typica Mejorado
  2. 02
    The brand
    Onyx Coffee Lab
  3. 03
    The roaster
    Onyx Coffee Lab
  4. 04
    The variety
    Typica Mejorado
  5. 05
    The farm
    El Diviso
  6. 06
    The farmer
    Adrian Lasso
  7. 07
    The region
    Huila
  8. 08
    The country
    🇨🇴Colombia
From the producer

Adrian Lasso is a coffee producer in Colombia known for cultivating high-quality, innovative varieties like Typica Mejorado.

From the roaster

The roaster highlights the Lasso family's thermal-shock processing of the Typica Mejorado variety, which accentuates tropical fruit notes and bright acidity.

Why this coffee is noteworthy

Adrian Lasso’s Typica Mejorado undergoes a mixed-oxidation, four-day thermal-shock process at 1,800 meters. Onyx’s summary and detailed process disagree on whether drying used raised beds or patios, so the platform remains unresolved.

The honest process breakdown

WHAT DID THEY ACTUALLY
DO TO THIS COFFEE?

01
Mixed oxidation

Onyx describes four days of mixed-oxidation fermentation, including a 60-hour tank stage.

02
Pressurized inoculated stage

A further sealed, pressurized fermentation used inoculates; the page does not state this stage's exact duration.

03
Depulped and washed

The coffee was depulped and channel washed after fermentation.

04
Drying source conflict

Onyx's structured label says raised-bed dried, but its process narrative says roughly 16 days on patios.

What was added?

Onyx explicitly documents inoculates during the sealed-pressure fermentation stage.

What wasn't added?

The inoculate identity and second-stage duration are not published.

Why it matters

The multi-stage thermal-shock protocol is designed to intensify fruit character and acidity.

What you might taste

Passionfruit, mango candy, green apple, and cacao, as listed by Onyx.

Sources for these process claims
  • · https://onyxcoffeelab.com/products/colombia-adrian-lasso-typica-mejorado
Coffee profile

In the database. Not tasted. Not scored.

This coffee is in our database because we can reliably document it — but we haven't tasted and scored it yet, and we never publish a score we haven't earned.

Outside reviews and internet discussion — is kept clearly separate from our own review. When we taste it, our full review appears here.

The internet pulse

What the internet is saying about this coffee

Research complete — no qualifying reviews yet

Our research pipeline scanned public reviews, videos, forums and discussions for this coffee (last pass 2026-10-25) and found no independent review of this exact release that meets our verification standards. When qualifying sources appear, they'll be published here.

What we found

Non-exact, seller, directory, generic-roaster, different-release, duplicate, and older-release sources were excluded. No qualifying independent exact-release review remains.

Until then, meet the people behind it:

Meet the farm: El Diviso →Meet the farmer: Adrian Lasso →
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