Colombia Nestor Lasso - Lavado Anaeróbico

This coffee is produced by Néstor Lasso in Pitalito, Colombia at 1,700 meters altitude. The variety is Typica Mejorado, identified through genetic studies by World Coffee Research as a cross between Bourbon and an Ethiopian landrace variety. The coffee undergoes an anaerobic washed process with thermal shock (quenching). Cherries are carefully selected with approximately 70% deep red and 30% pink, averaging 23° Brix. After disinfection, the coffee undergoes 48 hours of oxidation and 12 hours of anaerobic fermentation in plastic tanks at controlled temperatures between 14-20°C. Additional oxidation stages with must recirculation are performed, followed by submerged fermentation at 28°C for 8 hours with mucilage left on the bean. The process concludes with thermal shock using hot water at approximately 50°C to stop fermentation and fix aromatic compounds. Drying begins in the sun and finishes in a stainless steel dehumidifier for 70 hours at 35°C. The flavor profile features strawberry, orange blossom, jasmine, rose, lavender, citrus, and red fruit notes.