About this coffee

What can we say about famed producer turned friend Nestor Lasso? At the ripe age of 25, Nestor has already captured the attention of the specialty coffee world by producing some of the world's finest coffees, having his coffees featured in Barista competitions throughout the world. But his excellence doesn't lie in just his ability to produce coffee but in his approach to coffee and in life in general.

We were lucky enough to visit him and his team in Colombia and see his farm in person. It was a trip we'll never forget - not just because of the coffees we tasted but the relationships formed during this time.

The production process of this Caturro Chiroso Thermal Shock is very innovative and carefully controlled to maximize the flavor and coffee quality. The process begins with a 38-hour anaerobic fermentation in sealed tanks at 18 degrees. Then, the coffee is moved to open fermentation tanks for 6 hours, where the mossto (a liquid that's produced when coffee is fermented) are collected so they can be used further on. The coffee is pulped (seeds are removed from the cherry) and the oxidation process in mucilage is left for 6 hours. The water and the mossto collected earlier are added to the coffee to begin a 24 hours submerged fermentation at 32 degrees Celsius. The mix is occasionally stirred so the mix is homogenous. Thermal shock is next, where the coffee is washed with water at 65-70 Celsius to finalize the fermentation phase. The coffee is moved to parabolic drying systems for 18-24 days until 11% moisture is reached, where the maximum temperature is 30 degrees Celsius.

The end result is an exceptionally tasty and complex coffee, with notes of pomegranate, lychee, rhubarb and peach rings. Our approach to this roast is to highlight this coffee's complexity so we're going hot and fast with a slow ramp down towards first crack, as to control the development time. We're excited to feature another coffee from Nestor and we know you'll enjoy this coffee over and over again.