Colômbia - Nestor Lasso

€25.00
Tax included

Notes: Passion fruit, mango and dark chocolate.

 

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5 years ago, Nestor Lasso and his brother Adrian took over the family farm and transformed the business by placing it in the specialty coffee industry, specifically in the area of experimental methods that have gained more and more enthusiasts. Currently, the two brothers joined Johan Vergara and created El Diviso.

Nestor grew up in Vereda, and since he was born he has known the life of a producer. He recognizes the difficulties that producers are going through and how this has kept young people away from the coffee industry, preferring to look for a job in the cities. The specialty coffee industry allows for improved conditions and increased product value. With the introduction of new techniques and partnerships between producers and exporters, it is possible to develop an excellent product that has surprised us with each coffee.

This coffee in particular is the result of the amazing work to establish a process that could extract the full potential of this incredible variety. We thought it would be good to describe the process in detail for the most curious and coffee enthusiastic:

Step 1: Cherries are harvested only at their peak ripeness;

Step 2: The cherries are oxidized for 12 hours at a maximum temperature of 25ºC;

Step 3: Place the cherries in closed plastic bags for 50 hours at a temperature of 16-18ºC;

Step 4: The cherries are placed in an open tank for a second oxidation for 20 hours, at a maximum temperature of 42ºC;

Step 5: A second anaerobic fermentation is carried out for 30 hours at a temperature of 16-18ºC;

Step 6: The cherries are placed in a fermentation tank with water at 45ºC, mixed with the must produced in the previous stages, in a recirculated system for 18h;

Step 7: The cherries are placed on terraces to begin the drying process, which only ends when a humidity of 11% is reached, but before that, as soon as a humidity of 18% is reached, the cherries are placed in bags and stored for 60h in a dark place.

Step 8: To complete the process, the cherries are placed again on the terraces to dry until 11% humidity.

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