NESTOR LASSO

Nestor Lasso transitioned his family farm from traditional coffee growing to specialty coffee, driven by a deep passion for the craft. Through his dedication and focus on refining fermentation processes, he has helped elevate the quality of coffee produced on his farm.

FERMENTATION 

Ripe cherries undergo an 18-hour oxidation at 25°C, followed by 20 hours of anaerobic fermentation at 16-18°C in bags or containers. The cherries are then transferred to tanks for 28 hours of oxidation, reaching up to 36°C, before being placed in 50 kg bags for a second 16-hour anaerobic fermentation at 16-20°C. The coffee is then depulped and the cherries are dried in marquees at a maximum temperature of 32°C until they reach 11% moisture.