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: 03/01/25
Weight: 100g
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Producer
Nestor Lasso
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Roastery
Standout coffee
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Taste notes
tropical fruit aroma, notes of strawberries, watermelon, cantaloupe
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Process
Oxidised Anaerobic Natural
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Region
Huila - Pitalito
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Variety
Sidra
Fermentation + Process:
- Hand-picked cherries at full maturity.
- Oxidised for 12 hours at a maximum temperature of 25°C.
- Anaerobic process in a bag or plastic tank for 50 hours at a temperature of 16-18°C.
- Second oxidation stage in an open-air tank for 20 hours at a maximum temperature of 42°C.
- Second anaerobic process in calibrated bags for 30 hours at a temperature ranging from 16-20°C.
- Submerged fermentation in 45°C water mixed with coffee must for 18 hours.
- Drying process in marquesina until reaching 11% moisture content.
- Stored in black plastic bags for 60 hours in a dark room to rest.
- Final drying process in marquesina until reaching 11% moisture content.
Beschreibung ©La Cabra