Colombia

Nestor Lasso

Tasting notes

Watermelon / Thyme / Peach Ice Tea

Colombia

Nestor Lasso

Tasting notes

Watermelon / Thyme / Peach Ice Tea

Farm

El Diviso

Producer

Nestor Lasso

Altitude

1700 - 1850 masl

Process

Thermal Shock Anaerobic

Variety

Caturra

Clear

DESCRIPTION

This exceptional lot is from the sought after producer, Nestor Lasso. His farm, El Diviso, covers an 18 hectare area comprised of 15 hectares of coffee and 3 hectares of forest. The El Deviso farm carries diverse range of varietals; Caturra, Colombia, Castillo, Tabi, Pink Bourbon, Red Bourbon, Yellow Bourbon, Bourbon Ají, Caturra Chiroso, Geisha, Sidra, Java, Pacamara.

This Caturra lot is processed using the Thermal shock, Anaerobic process. We are blown away by the complexity added by this process and it is an exceptional example of how careful processing can elevate the varietal’s characteristics.

Firstly the cherries go through a 50° Celsius thermal shock before being stored in containers where an anaerobic fermentation phase begins. Saccharomyces cerevisiae (T58 type) yeast, commonly used in beer brewing, is added during this fermentation (35°C for 80 hours). The coffee is then moved to a mechanical drying system in order to dehydrate the coffee cherries. Lastly, the coffee is placed on African drying beds for approximately 15 days or until target humidity is reached.

Producer Nestor says, “We are the third generation that has been growing coffee. Our grandfather, José Uribe, was the founder of the farm El Diviso. With the work of all the family and constant savings we were able to build the infrastructure to process differentiated coffees; searching for better quality, both in coffee and our lives. After a long trial and error period we managed to standardise different processes, getting a better income in order to plant new varieties that allowed us to have better quality. One of our dreams is to produce specialty coffee that reaches all the world.”

DELIVERY