This Colombian coffee is from Nestor Lasso of El Diviso at 1750 meters altitude. It undergoes an extensive experimental processing method involving initial oxidation for 36 hours at 25°C, followed by 24-hour anaerobic fermentation at 16-18°C, an additional 24 hours of oxidation in the cherry, 48 hours of submerged fermentation, a thermal shock at 50°C for 30 minutes, and a complex multi-phase drying process. The first drying phase reaches 18% moisture before being rehydrated and mixed 50/50 with fresh cherries, then depulped. The second drying phase is interrupted at 18% moisture to be stored in black bags for 60 hours without light, then dried to a final moisture of 11%. The cup profile features pineapple, cherry, and dark chocolate notes.
Based in London, Nostos Coffee is a micro-roastery inspired by the Greek word for "homecoming." Their philosophy is to create a sense of comfort and connection through coffee. They roast in small batches, focusing on quality and the unique story behind each bean, aiming to bring a taste of home with every cup.
