Nestor Lasso [Sidra Natural]

About This Coffee

This coffee comes from an advanced Natural process combining controlled fermentation and innovative techniques. The cherries, harvested at high maturity (24–28 Brix), are sorted by flotation then fermented in several stages: oxidation in cherry, low-temperature anaerobic fermentation, then submerged fermentation with cherry juice recirculation. A final thermal shock stabilizes and fixes the aromatic profile. Drying, carried out under dehumidification with controlled rest phases, ensures optimal balance. This advanced process produces a precise, silky and intensely aromatic coffee. A well-balanced, gourmet cup, combining roundness and brilliance.