Colombia, Nestor Lasso, Bourbon Aji

Colombia, Nestor Lasso, Bourbon Aji

21.00 EUR

Last year Nestor Lasso & Cata Cafe visited our roastery where we held an open cupping and talked about values and processing. Nestor is known for his extended fermentations and expressive profiles.

Anaerobic washed process:

Step 1: Hand selection of the ripest cherries. In this initial step, skilled workers carefully select only the ripest coffee cherries. By handpicking the cherries, they ensure that only the highest quality ones are chosen for further processing.

Step 2: Density selection of cherries by water flotation. The next step involves evaluating the density of the cherries. The selected cherries are placed in water, and any cherries that float to the surface are removed. This process helps eliminate lower quality or damaged cherries.

Step 3: Anaerobic process in sealed plastic bags. After density selection, the remaining cherries undergo an anaerobic process. They are sealed in plastic bags and left to ferment at a controlled temperature of 16°-17°C for 24-32 hours. This controlled environment enhances the flavours and aromas of the coffee.

Step 4: Pulp removal and oxidation. Once the anaerobic process is complete, the cherries are pulped, separating the beans from the surrounding fruit. The beans are then left to oxidate for approximately 6 hours. During this time, the coffee "juice" or extract produced as a result of oxidation is carefully collected.

Step 5: Second anaerobic fermentation. In sealed tanks following the oxidation phase, the coffee beans undergo a second anaerobic fermentation process. They are placed in sealed tanks together with the previously collected extract, allowing them to ferment for 28-32 hours. This step further enhances the flavour profile of the coffee.

Step 6: Mucilage removal and fermentation stop to remove the mucilage. The beans are washed with hot water, effectively stripping away any remaining residue. This is followed by rinsing the beans with cold water, which abruptly halts the fermentation process. The use of hot and cold water creates a thermal shock that helps maintain the desired characteristics of the coffee.

Step 7: Drying in Marquesinas. In the final step, the beans are spread out and left to dry in marquesinas, which are structures designed to protect the coffee from adverse weather conditions. The drying process typically takes around 16-25 days, depending on the prevailing weather conditions.

This coffee is roasted by order on a Stronghold S7 pro in small batches of 600g.


ProducerNestor Lasso
ProcessAnaerobic Washed
VarietyBourbon Aji
NotesRed fruit flavours, a candy like sweetness and creamy mouthfeel with a sparkling, lactic acidity.


To discover these flavour profiles we recommend to use soft mineral water with a low HCO3 (bicarbonate) & aim for total hardness of less than 140 mg/l.