Sidra - Nestor Lasso
Sidra - Nestor Lasso
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SIDRA - NESTOE LASSO
Variety: Sidra
Region: Pitalito, Huila, Colombia
Farm: El Diviso, Nestor Lasso
Altitude: +1750 masl
Process: Natural (Advanced Fermentation)
Processing details:
- Cherries are picked at optimal maturity (21–24° Brix) and oxidised for 12 hours at max. 25°C.
- Anaerobic fermentation in bags or plastic tanks for 50 hours at 16–18°C, followed by 20 hours of oxidation in an open tank at max. 42°C.
- A second anaerobic fermentation in 50 kg bags for 30 hours at 16–20°C.
- Submerged fermentation in 45°C water mixed with coffee must for 18 hours, with the mixture continuously recirculated.
- Drying in a marquesina until 18% moisture, followed by 60 hours of resting in black plastic bags in a dark room.
- Final drying in the marquesina until 11% moisture content.
We taste: ripe strawberry, passion fruit, red grape, peach, raspberry, red berries, red wine, honey and ripe stone fruit, with a bright acidity and a smooth, syrupy mouthfeel.
Description
Description
This Sidra Natural was used by Anthony Douglas for his winning routine at the 2022 World Barista Championship. It was therefore arguably the coffee that made Néstor Lasso famous. Coming from El Diviso in Huila, Colombia, it put his coffees firmly on the international stage and became one of those coffees people kept talking about.
When hot, the cup is immediately vibrant, with ripe strawberry and passion fruit leading the way. Red grape comes in underneath, giving the cup a deep, juicy fruit character. The aroma is contrastingly light, almost like a red fruit tea, while the cup itself feels deep and intense at the same time. The acidity is bright and lively, with a slightly sparkling quality, while the texture is thick and syrupy, giving the fruit a lot of weight.
What is particularly interesting is how this coffee manages to feel both incredibly intense and slightly tea-like at the same time. We roasted this Natural with very low energy after first crack, and we think that is part of what allows the cup to keep this delicate, tea-like quality without losing any of its depth. It is a seriously complex coffee.
As it cools, the passion fruit becomes clearer and peach starts to appear. The strawberry moves towards raspberry and red berries, while the red grape stays underneath and gives the cup some depth. The acidity becomes more defined and refreshing, keeping everything lively without becoming sharp.
Further down, the fruit gets darker and a subtle red wine character starts to come through. Grape and dark berries sit underneath the brighter fruit, while a deep sweetness starts to remind us of honey and ripe stone fruit. The texture stays incredibly smooth and syrupy all the way through.
What makes this coffee so memorable is how much is happening at once. It is ridiculously fruity, incredibly sweet, somehow tea-like, and has a texture that just carries everything for what feels like forever.
This is the kind of coffee that made people stop and pay attention to Néstor Lasso.
And honestly, we can see why. Very well done!
Damn.
Brewing Notes
Brewing Notes
This coffee is easy to brew. We recommend allowing the beans to rest for at least 14 to 21 from the roast date to reach peak flavor.
Aim for a coarser grind and a ratio between 1:14 to 1:17. Aim for lower extraction. This coffee shine by different ratios. Keep the brewing temperature between 90-92°C.
Transparency
Transparency
Sourced and traded with Velvet
- We Paid: 26,93 € / KG
- Roasted Coasts: 30,43 € / KG
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