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Manhattan Coffee Roasters

Nestor Lasso - washed typica mejerado - colombia

Nestor Lasso - washed typica mejerado - colombia

Nestor and his brother Adrian took over their family farm and made the decision to branch out into specialty coffee. The two brothers have teamed up with Johan Vergara to create the farm “El Diviso”, in the Huila region of Colombia. This young team of three is already making waves in the specialty coffee scene.

Together, these three have been able to produce an amazing Typica Mejorado that is sure to have you wanting more. When the coffee is harvested, it is then pulped and left oxidizing with the mucilage for 12 hours. It then underwent submerged fermentation in 28-degree water for 8 hours. To complete the process, the coffee was washed with hot water at 65-70 degrees to create a thermal shock effect. The coffee is dried to a humidity of 11%, which took 18-24 days.

Roast date: 15/05/24

Weight: 250g

Regular price €19,00 EUR
Regular price Sale price €19,00 EUR
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  • Producer

    Nestor Lasso

  • Roastery

    Manhattan coffee roasters

  • Taste notes

    raspberry, rose & shortbread

  • Process


  • Region

    pitalito, huila, colombia

  • Variety

    typica mejerado

Ein Bild auf welchem man Kaffeekirschen an einer Kaffeepflanze hängen sieht.

Washed process

In this method, both the pulp and the coffee cherry are completely removed from the outside of the parchment. This is done using friction, fermentation and water. After harvesting, the coffee cherry is cut open with either a metal or sharp plastic bladeThe two seeds (also known as beans) are squeezed out of the coffee cherry, leaving the mucilage as the outermost layer around the seed. In the washed process, it is essential that this layer is completely removed from the seed. In this way, only the flavour that has developed in the cell structure of the seed before processing remains.

Beschreibung ©La Cabra