Nestor Lasso ~ Anaerobic Natural Chiroso from Huila, Colombia

SKU: N.CHIROSO Category:

US$34.00

In stock

From: US$34.00

Producer: Nestor Lasso
Farm: El Diviso
Where: Pitalito, Huila, Colombia
Variety: Chiroso (Ethiopia landrace)
Processing: Anaerobic Natural (Yeast inoculated 80hr. anaerobic fermentation as whole cherry)
Importer: Falcon
Harvest: September 2023
Tasting notes: red berries, port, cacao nibs, bubblegum

Unique Chiroso variety picked and processed by Nestor Lasso on his farm in Huila, Colombia. Fermented in a multi-stage process with a yeast culture & gently dried in a two-step process.

Processed first via oxidation of the whole fruit for 48hrs, next the coffee undergoes a Thermal Shock before it is inoculated with a yeast culture (saccharomyces cerevisiae) and fermented in sealed cans for 80hrs. Finally the cherries are moved to a mechanical drier to dehydrate for 12hrs before being moved to raised beds to finish drying over 15 days. Roasted for filter. Intensely fruity and very fun.

Processing

Nestor has developed a hyper specific process for this variety, Chiroso, that the industry believes to be a natural mutation based on an Ethiopia Landrace (74112) found and adopted in Colombia by various producers, especially Antioquia and Huila.

**For those who want to follow along, here are the steps that Nestor shared:**
1. The coffee is picked carefully to get only very ripe cherries that tend to be between 24 and 26 brix. The over and under ripe cherries are removed (hand sorted).
2. The coffee undergoes an oxidation process for 48 hours in plastic cans, where the leachates and the cherries are mixed. At the end of this process the pH of the coffee is 4.5.
3. Floating process: the coffee is floated to rid impurities and any hollow beans and unwanted materials. This is done with cold water (10-12 degrees Celsius).
4. Thermal shock: The cherries are washed with water at 50 degrees Celsius and immediately introduced into plastic cans.
5. Anaerobic fermentation: The cherries are stored in sealed cans for 80 hours at 35 degrees Celsius. A saccharomyces cerevisiae yeast type T58 is sprayed to the cherries (1g of yeast per 5kg of cherry). This yeast is commonly used in the beer brewing industry to strengthen beer profiles.
6. Drying process: the coffee is removed from the cans and taken to a mechanical drying system to dehydrate the cherries during 12 hours. Finally, it is moved to a parabolic drying system for approximately 15 days or until target moisture is reached.

From Nestor

From Nestor:
“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 standardize 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.”

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