Nestor Lasso ~ Sidra Innovative Washed Process | Huila, Colombia
US$0.00
**Discounted** Roasted before we closed for the Holidays, it’s the last of this coffee and we thought it deserved to find a happy home.
We are advocates of resting freshly roasted coffee for a couple weeks before getting into it to allow some of the CO2 to dissipate, and these beans are now fully rested and are best if consumed within the next four weeks, though we’ve had some lovely cups of coffee rested for much longer too.
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.
