Nestor Lasso [Sidra Natural]

About This Coffee

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