Nestor Lasso

Tasting notes

Character

• Experimental
• Funky

When the coffee is harvested, the cherries are placed into open plastic tanks to oxidate for 48 hours. During this oxidation, the cherry must (extract produced from oxidation) is constantly recirculated. The coffee is placed in cold water to remove the floaters, then washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. with 50 degree water to create a thermal shockThermal shockAn experimental process that hits fermented cherry with rapid hot-then-cold water changes to lock aromatics into the seed. Associated with ultra-expressive competition lots. effect. You can expect Dr. Pepper, jolly rancher and vanilla and a sticky mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method..