COTM 34 (Nestor Lasso | Anaerobic Thermal Shock)

Nestor is back by popular demand! Nestor and his family have developed unique processes within specialty coffee production, and are known for their big fruit-bombs, but still exceptionally clean coffees. Together, their knowledge and experience to improve growing techniques and production quality has changed their corner of the specialty coffee market.

Two rare varietals Tabi and Java, are hand picked around 1850 m. Only the ripest cherries make the cut, floated and selected before entering a tightly controlled anaerobic fermentation. From there, the coffee moves through layered oxidation stages, precise pulping, warm submerged fermentation, and a final thermal shock wash to lock in character. It’s then slow-dried in climate-controlled chambers for maximum clarity and intensity.

A new experiment from a farm rewriting what Colombian coffee can be.