Nestor Lasso Anaerobic Natural Chiroso - Colombia


Nestor Lasso Anaerobic Washed Sidra - Colombia

Strawberry Jelly | Cherry | Turkish Delight

Producer: Nestor Lasso
Country: Colombia
Region: Huila
 Variety: Chiroso
 Process: Anaerobic Natural
 Altitude: 1750 masl

This is one of 2 very different, but equally exceptional, coffees we're launching from one of the most innovative coffee producers in the world.

This coffee comes from Nestor Lasso and the team at El Diviso farm in Colombia. The farm covers an 18 hectare area comprised of 15 ha of coffee and 2 ha of forest area. The farm carries great diversity of varietals, currently home to Caturra, Colombia, Castillo, Tabi, Pink Bourbon, Red Bourbon, Yellow Bourbon, Bourbon Ají, Caturra Chiroso, Geisha, Sidra, Java, Pacamara.

Nestor is using fully washed, semi washed and natural methods, utilising parabolic dryers as well as raised African beds alongside some mechanical drying. 80,000 coffee trees grow here at a range of 1700-1850 metres.

This unique Chiroso variety is picked and processed by Nestor Lasso before being fermented in a multi-stage process with a yeast culture & gently dried in a two-step process.

Processed first via oxidation of the whole fruit for 48hrs, next the coffee undergoes a Thermal Shock before it is inoculated with a yeast culture (saccharomyces cerevisiae) and fermented in sealed cans for 80hrs. Finally the cherries are moved to a mechanical drier to dehydrate for 12hrs before being moved to raised beds to finish drying over 15 days. Roasted for filter. Intensely fruity and very fun.

Nestor has developed a hyper specific process for this variety, Chiroso, that the industry believes to be a natural mutation based on an Ethiopia Landrace (74112) found and adopted in Colombia by various producers, especially Antioquia and Huila.

1. The coffee is picked carefully to get only very ripe cherries that tend to be between 24 and 26 brix. The over and under ripe cherries are removed (hand sorted).
2. The coffee undergoes an oxidation process for 48 hours in plastic cans, where the leachates and the cherries are mixed. At the end of this process the pH of the coffee is 4.5.
3. Floating process: the coffee is floated to rid impurities and any hollow beans and unwanted materials. This is done with cold water (10-12 degrees Celsius).
4. Thermal shock: The cherries are washed with water at 50 degrees Celsius and immediately introduced into plastic cans.
5. Anaerobic fermentation: The cherries are stored in sealed cans for 80 hours at 35 degrees Celsius. A saccharomyces cerevisiae yeast type T58 is sprayed to the cherries (1g of yeast per 5kg of cherry). This yeast is commonly used in the beer brewing industry to strengthen beer profiles.
6. Drying process: the coffee is removed from the cans and taken to a mechanical drying system to dehydrate the cherries during 12 hours. Finally, it is moved to a parabolic drying system for approximately 15 days or until target moisture is reached.

Grind: If you need your coffee ground, select on the dropdown.

Let us know in the "Special Instructions" if there is any other specific brew method you need the coffee ground for.