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Standout coffee

Nestor Lasso Oxidised Anaerobic Natural Sidra - Colombia

Nestor Lasso Oxidised Anaerobic Natural Sidra - Colombia

Introducing the Nestor Lasso Oxidised Anaerobic Natural Sidra from the renowned El Diviso farm in Pitalito, Huila. This extraordinary offering has already earned its place as a World Barista Championship winner in 2022. Crafted by the visionary Nestor and Adrian, the dynamic duo behind El Diviso, this coffee represents the pinnacle of specialty coffee production.

Always fresh: This item contains 100 grams divided into 2 x 50 grams of whole beans roasted, packed and shipped on demand for maximum freshness.

Roast date: 15/05/24

Weight: 100g

Regular price €40,00 EUR
Regular price Sale price €40,00 EUR
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  • Producer

    Nestor Lasso

  • Roastery

    Standout coffee

  • Taste notes

    tropical fruit aroma, notes of strawberries, watermelon, cantaloupe

  • Process

    Oxidised Anaerobic Natural

  • Region

    Huila - Pitalito

  • Variety

    Sidra

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

Fermentation + Process:

  1. Hand-picked cherries at full maturity.
  2. Oxidised for 12 hours at a maximum temperature of 25°C.
  3. Anaerobic process in a bag or plastic tank for 50 hours at a temperature of 16-18°C.
  4. Second oxidation stage in an open-air tank for 20 hours at a maximum temperature of 42°C.
  5. Second anaerobic process in calibrated bags for 30 hours at a temperature ranging from 16-20°C.
  6. Submerged fermentation in 45°C water mixed with coffee must for 18 hours.
  7. Drying process in marquesina until reaching 11% moisture content.
  8. Stored in black plastic bags for 60 hours in a dark room to rest.
  9. Final drying process in marquesina until reaching 11% moisture content.

Beschreibung ©La Cabra