Kolumbien Nestor Lasso Sidra - anaerobic natural

About This Coffee

The coffees from Nestor Lasso have become an indispensable part of our range - so we are very pleased that we have his Sidra in the program again this year. This exceptional coffee was produced on the El Diviso farm by Nestor Lasso, a third-generation coffee farmer. The family's farm covers 18 hectares of land, on which a large variety of coffee varieties are grown - 80,000 coffee trees grow here at an altitude of between 1700 and 1850 m. For processing: The cherries are picked at the right time of ripeness (determined by the ideal sugar content), pre-sorted and stored in barrels until they reach a PH value of 4.5. They are then floated with cold water to remove unripe cherries. Now follows the Thermal Shock at 50 °C. The cherries are then stored in barrels and the anaerobic fermentation phase begins. Yeast is added to the coffee before it is fermented for 80 hours at 35 °C. After this process is complete, it is transferred to a mechanical drying system where moisture is quickly extracted from the cherries. Finally, the cherries are laid out on African Drying Beds to dry until they have reached their optimal degree of drying after approx. 15 days.