Sorcery Coffee Roasters

COLOMBIA - NESTOR LASSO, THERMAL SHOCK

COLOMBIA - NESTOR LASSO, THERMAL SHOCK

Regular price R 460.00 ZAR
Regular price Sale price R 460.00 ZAR
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COLOMBIA - NESTOR LASSO, SIDRA
REGION: PITALITO, HUILA 
FARM: EL DIVISO

PROCESSING: THERMAL SHOCK/ ANAEROBIC NATURAL 
NOTES:  ELDERFLOWER, BLUEBERRY, CRANBERRY, SWEET LEMON
VARIETY : SIDRA
ALTITUDE 1850 M.A.S.L  
GREEN SCORE : 88
STYLE: PROGRESSIVE

NESTOR LASSO SIDRA

This coffee comes from 24 year old producer Nestor Lasso and the El Diviso farm. The farm covers an 18 hectare area comprised of 15 ha of coffee and 2 ha of forest area. The farm carries great diversity of varietals, currently home to Caturra, Colombia, Castillo, Tabi, Pink Bourbon, Red Bourbon, Yellow Bourbon, Bourbon Ají, Caturra Chiroso, Geisha, Sidra, Java, Pacamara. Nestor is using fully washed, semi washed and natural methods and uses parabolic dryers as well as raised African beds and some mechanical drying.

80,000 coffee trees grow here at a range of 1700-1850 metres.

Producer Nestor says, “We are the third generation that has been growing coffee. Our grandfather, José Uribe, was the founder of the farm El Diviso. With the work of all the family and constant savings we were able to build the infrastructure to process differentiated coffees; searching for better quality, both in coffee and our lives. After a long trial and error period we managed to standardise different processes, getting a better income in order to plant new varieties that allowed us to have better quality. One of our dreams is to produce specialty coffee that reaches all the world.”

For this process coffee, first the floating process is done in order to select the best cherries only (fully ripe). Anaerobic fermentation the occurs in bags or jars during 32 hours at an average temperature of 17° Celsius. The cherries are then moved to a tank for an oxidation process of 12 hours. The coffee is pulped and then oxidation of the mucilage and coffee beans for occurs 40 hours. The coffee then gets submerged fermentation at 40° Celsius for 80 hours, occasionally stirring the coffee. The coffee is then washed in order to rid the mucilage. Thermal shock takes place as the coffee is washed with water at 65-70° Celsius to finish the fermentation. Drying: the coffee is moved to parabolic drying systems that reach a maximum temperature of 30° Celsius. This takes between 18-24 days until it reaches 11% moisture.


Region

PITALITO, HUILA

Variety

SIDRA

Processing

THERMAL SHOCK/ANAEROBIC NATURAL

Drying

Altitude

1850 MASL

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