Nestor Lasso ~ Sidra Innovative Washed Process | Huila, Colombia

SKU: NESTOR-SIDRA Category:

US$29.50

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From: US$29.50

Producer: Nestor Lasso
Farm: El Diviso
Place: Pitalito, Huila, Colombia
Variety: Sidra
Processing: Multi-stage Innovative Washed
Harvest: June-July 2024
Cup profile: expressive floral aromatics with rosewater, sage, & limonene terpenes, in the cup it is tea-like with tropical flavours that remind us of granadilla (a sweet passionfruit), caramelized melon, and sticky salt water taffy.

Nestor Lasso and his innovative processing techniques needs no introduction, this Sidra variety was picked and processed by Nestor on his family farm, El Diviso. Combining periods of oxidation and anaerobic fermentation, Nestor begins with 18hrs of whole cherry oxidation (open vessel dry fermentation), followed by whole cherry anaerobic fermentation in sealed barrels for 40hrs, then depulped & rested, followed by inoculation with collected mosto for a submerged fermentation of 24hrs. Finally it is washed and dried using controlled drying techniques.

Processing Details

1. Floating process in order to select the best cherries only (fully ripe).

2. 18 hour oxidation in cherry between 22 and 25 degrees Celsius.

3. Anaerobic fermentation in plastic cans for 40 hours at 16-18 Celsius.

4. The coffee is moved to open fermentation tanks for 10 hours where the leachates are collected so they can be used further on.

5. The coffee is pulped.

6. Oxidation process in mucilage for 3 hours.

7. Water and the leachates collected in step 4 are added to the coffee to begin a 24 hour submerged fermentation at 32 degrees Celsius. The mix is occasionally stirred so the mix is homogenous.

8. Thermal shock: the coffee is washed with water at 65-70 Celsius to finalize the fermentation phase.

9. The coffee is moved to parabolic drying systems for 6-11 days until 11% moisture is reached, where the maximum temperature is 38 degrees Celsius.

From Nestor about El Diviso

“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.”

We think it’s safe to say Nestor has more than achieved this goal – You see him and his friend and peer in coffee production, Jhoan Vergara out in the competition circut, nerding out with barista competitors and pushing the boundraries for what fermentation can result in – Flavours that stop people in their tracks.

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