Green Coffee Bourbon Sidra Washed Nestor Lasso 150 Gr - English

Exclusively for within the EU sourced by Velvet Coffee Brussels

• Country: Colombia
• Region: Bruselas, Huila
• MASL: 1950
• Producer: Nestor Lasso
• Harvest: December 2023
• Process: Washed Anaerobic - Thermal Shock
• Variety: Bourbon Sidra
• Notes: Intense and delicate sweet passion fruit and tangerine, satin mouthfeel

Step 1: Harvesting
Our journey begins with the meticulous selection of the ripest cherries, ensuring only the best flavors are captured.

Step 2: Oxidative Fermentation
Freshly harvested cherries are given time to rest for 12 hours at 25 degrees celsius. This crucial phase starts the process, allowing a natural fermentation to begin.

Step 3: Anaerobic Fermentation
Next, we plunge the cherries into a world without oxygen. Sealed in plastic bags at a cool 16-18 degrees Celsius for 60 hours, this controlled environment enhances the development of complex flavors.

Step 4: The "Honey" Process
After the cherries have been fermented, they're depulped, leaving the sweet mucilage intact. This step, akin to the "honey process," sees the cherries submerged in their own juicy extract for another 32 hours, adding depth and sweetness to the profile.

Step 5: Drying
The beans are finally dried over 20 to 29 days at temperatures no higher than 30 degrees Celsius. This slow drying ensures the humidity strikes the perfect balance, preserving the intensity and purity of flavors.

This layered approach to fermentation magnifies the coffee's body and accentuates a symphony of tastes, from the bright acidity to the smooth, sweet undertones. It's an art and science, capturing the essence of the Bourbon Sidra variety in every cup.