Colombia - Nestor Lasso Natural
Colombia - Nestor Lasso Natural
Tasting Notes: Passion Fruit | Tamarind | Molasses
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Colombia - Nestor Lasso Natural
Available as 250g whole bean only
Varietal – Bourbon Sidra
Preparation – Natural
Location – El Tambo, Cauca
Altitude – 1750 masl
Importer - Cata Coffees
We've got another incredible small micro-lot from Colombia to share with you. This coffee has incredible flavour notes that include passion fruit and molasses and we managed to get just 50kg of this stunning coffee. This coffee comes from a group of 3 producers dedicated to creating incredible microlots using focused post harvest processing methods.
Farm Overview:
The farm covers about 15 hectares and is planted with several different varietals. The farm is owned by Nestor and Adrian Lasso and their friend Jhoan Vergara. Their parents were coffee producers who focused on traditional commodity-grade coffees. Over the last few years Nestor, Adrian and Jhoan have converted the operation to focus entirely on the creation of high cup score micro-lots using varietal separation and a range of post-harvest processing methods.
Nestor Lasso on the farm
Harvesting and Processing:
This coffee was carefully hand-harvested from the Bourbon Sidra varietal trees. This is a hydria varietal combining the best of Red Bourbon and Typica. After harvest the coffee was washed and floated to remove any defects and dried on raised tables. The coffee was very carefully monitored to ensure very even drying and the correct amount of fermentation to produce a coffee with incredible fruit notes and clarity.
Tasting Notes:
Tropical fruit, passion fruit, tamarind, molasses. This is an amazingly complex coffee with wonderful sweetness and a cup score of 88 points (As scored by Bradley, a licensed Q grader and the team at origin).
Brewing:
Due to the delicate nature of this coffee we recommend brewing for filter or immersion eg. hario, v60 chemex, aeropress. Example: Dose 15g, water 250g. This coffee will still make a wonderful espresso but will require a high standard of equipment and some careful experimentation. We recommend a lower pump pressure (6-7 bar) and a dose of 17 gram to 40 gram yield over about 30 seconds.
