C040: 

Farm/Producer: Nestor Lasso

Region: Colombia, Huila

Process: Anaerobic Washed

Altitude: 1850 masl

Variety: Caturra, Colombia

Cup Profile: Candy floss, pomegranate, strawberry nougat

Background info: 

We have been truly blessed with some amazing lots coming out of Colombia and once again we have to credit Sabores for their outstanding work. This time we are showcasing a new farm on our offerings, but many of you following recent barista competitions would be familiar with the famous El Diviso farm headed by Nestor Lasso. 

Many of their lots have been showcased on the world stage and for good reason. Nestor and his small producer group have developed a reputation for methodical and wild processing techniques.

Let's dive into how this particular lot gets processed:

• First the cherries are hand picked by 70% ripe cherries and 30% pink cherries (slightly unripe) with an average of 23 Brix degrees.
• These cherries are oxidized for 48 hours before being transferred into a sealed container where it will begin a 12 hour anaerobic fermentation.
• The cherries are then pulped and the mossto (the liquid from the cherry as the coffee is pulped) is collected.
• The pulped coffee is then oxidized for 12 hours with the mucilage on before it goes through another fermentation process submerged in the mossto for 8 hours.
• The coffee is then washed with hot water to stop the fermentation process and set to dry on raised beds for 18 - 24 days. 

This all contributes to the amazing character found in this particular lot. There are many layers to this coffee and we often found ourselves sipping and thinking of the colour pink. This led us to our tasting notes, on filter we picked up notes of candy floss, candied strawberry, and pomegranate. Espresso just amplified these notes with a fizzy mouthfeel. On milk we picked up soft notes of strawberry nougat sticking with the theme throughout the various brews.