Updated on February 09, 2023 - 3 min read


The Colombia Wbeimar Lasso is this fortnight's Fresh Crop coffee feature! Ebony from Padre Coffee HQ shares her recipes for both filter and espresso below for this fortnight's Fresh Crop Exclusive! 

This coffee is a complex and multifaceted all-rounder, not unlike its namesake, Wbeimar Lasso. Wbeimar is an industry veteran – he has years of experience in tasting, growing and selling specialty coffee. This coffee is grown at Wbeimar’s own Finca El Ensueno, high in the Andes mountains of Colombia. 

Finca El Ensueno is located 1850-1900m above sea level. At these altitudes, the air is thinner and the temperatures milder than at closer to sea level. These conditions slow down the growth and ripening of coffee cherries, giving Wbeimar’s plants time to pack more flavour into every bean. These conditions, along with the care and experience Wbeimar brings to growing, processing, selecting and sorting the beans, is what makes this coffee so special. 

The aromas of toffee and walnut stand out, reminding me of sweet pie, fresh from the oven. At the first sip, I can taste dried apricots and sweet raisins, with a rich and vibrant body – a characteristic I love about Colombian coffees. As it cools, the coffee develops a deep, molasses-like sweetness which lingers on the palate. 

I like to brew my filter coffee with a V60 and keep my method simple and repeatable for a delicious cup every time! What I love the most about brewing on V60 is taking the time to experience the sensory delights each coffee has to offer. Watching the coffee release CO2 during the bloom and the water draining through the coffee bed, feeling the heat coming off the brew as steam, and perceiving all the different aromas and flavours as the coffee brews and cools.

I think the best way to enjoy a brew of Wbeimar Lasso is slowly - give yourself the time to savour it. It’s an absolute treat!


  • 1 cup Hario V60
  • 1 cup filter paper
  • Coffee grinder (electric or hand grinder)
  • Kettle
  • Bamboo stirrer or teaspoon
  • Scale with timer
  • Mug or coffee server


  • Dose: 18g
  • Grinder size: Medium-coarse ground size
  • Yield: 250g
  • Time: 02:30 sec
  • Temperature: 96 degrees Celsius
  • Ratio: 1:16


Preheat your kettle to 96 degrees.While the water boils, place the filter paper into the v60 and sit it on top of the coffee vessel.

Weigh 18g of coffee and grind it to a medium-coarse, sand-like consistency.

Once the water has boiled to the correct temperature, rinse the filter paper to clear out any papery taste and preheat the coffee vessel.

When the v60 has drained, empty the water from the coffee vessel.

Place the ground coffee into the v60 and give it a few taps to flatten out the coffee bed. Place the v60 and coffee vessel onto the scale, make sure to tare your scale, and you’re ready to go!


00:00 - 00:30
Start the timer and pour 50g of water in circular motion, starting from the centre and spiralling outwards to start the bloom process. This step ensures that the whole coffee bed is saturated.

You can also use a wooden spatula to gently agitate the coffee 4-5 times to make sure it’s all wet through.

Let the coffee bloom for 30 seconds. 

00:30 - 01:15
Pour the remaining 200g of water, continuing the small circle action for an additional 45 seconds.

Gently run the spatula around the top of the brew, dislodging any coffee that may have stuck to the paper.

01:15 - 02:30
Sit back, relax, and watch the brew until it has completely drained from the v60, usually around 02:00 - 02:30 mark. 

Grab your favourite cup, and enjoy your coffee!

Domestic espresso recipe

  • Dose: 21g
  • Yield: 39g
  • Time: 35secs
  • Ratio: 1:1.85

On the Slayer LP we use 21g of coffee and aim for a yield of 39g, however your machine and set up will determine what dose (and therefore, yield) you should aim for. Some domestic machines have 20-22g baskets, however some will only be able to hold 16-18g. Use the ratio to adjust the espresso recipe.


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