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 coffee variety is the Colombia Pink Bourbon. This variety emerged when farmers noticed a mutation in the coffee they were growing. Instead of red, orange or yellow bourbon cherries, some trees had pink cherries that were a natural hybrid of yellow and red bourbon. When the farmers realized this, they began to separate and plant this mutation as a new variety.

The production process of this Nestor Lasso Colombia Pink Bourbon Thermal Shock is very innovative and carefully controlled to maximize the flavor and coffee quality. The process begins with a 50-hour anaerobic fermentation in sealed tanks at 18 degrees. Then, the beans are left to oxidize for 60 hours at a maximum temperature of 42 degrees. Next, the beans undergo a second 30-hour anaerobic fermentation at 20 degrees, followed by a thermal shock of water first at 45 degrees and then at 12 degrees. This thermal shock helps to stabilize the coffee’s flavor and prevent oxidation.

Finally, the beans are left to macerate in the mossto, or juice of the cherries, for 70 hours before drying. This process helps to add sweetness and complexity to the coffee’s flavor. The end result is an exceptionally tasty and complex coffee, with notes of strawberry candy, passion fruit, cotton candy and honey. We're excited to feature this coffee and look forward to the other coffees we'll feature from his farm.