Nestor Lasso Oxidised Anaerobic Natural Sidra - Colombia - Roasted 21/5 - 2024
- Regular price
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379 kr - Regular price
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469 kr - Sale price
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379 kr
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Amount of coffee
The Jar: Contains 250 grams of fresh roasted specialty coffee beans.
The Box: Contains 100 grams divided into 2 x 50 grams of whole competition style beans beans.
The Big Bag: Contains 1000 grams of fresh roasted specialty coffee beans.
The Capsule box: Contains 10 biodegradable Nespresso compatible coffee capsules.
Wholesale
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How to brew
The Double Bloom | 15 g coffee/250 g water
⏱ 0:00-0:10 | 50 grams
⏱ 0:30-0:40 | 50 grams
⏱ 1:00-1:10 | 150 grams
Brew time for this recipe should be between 2:40-3:00!
Regarding extraction, this recipe results in a TDS value of 1,35 ≈ 20,5 % extraction.
Download our FREE V60 brew guide, The Double Bloom Recipe here: PDF or ePUB
Shipping with UPS
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Shipping with Post Nord
For international shipping: Once PostNord has shipped your coffee out of Sweden they hand it over to the destination country's national post service.
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Product Details
Introducing the Nestor Lasso Oxidised Anaerobic Natural Sidra from the renowned El Diviso farm in Pitalito, Huila. This extraordinary offering has already earned its place as a World Barista Championship winner in 2022. Crafted by the visionary Nestor and Adrian, the dynamic duo behind El Diviso, this coffee represents the pinnacle of specialty coffee production.
Origin:
- Farm: El Diviso
- Region: Huila - Pitalito
- Altitude: 1750 MSL
Taste Profile: Experience the captivating tropical fruit aroma, highlighted by enticing notes of summer strawberries, watermelon, cantaloupe, and a dazzling passion fruit finish. The complexity, florals, and fruit-forward character of this coffee are truly stunning, making it a standout choice for connoisseurs.
Always fresh: This item contains 100 grams divided into 2 x 50 grams of whole beans roasted, packed and shipped on demand for maximum freshness.
Fermentation + Process:
- Hand-picked cherries at full maturity.
- Oxidised for 12 hours at a maximum temperature of 25°C.
- Anaerobic process in a bag or plastic tank for 50 hours at a temperature of 16-18°C.
- Second oxidation stage in an open-air tank for 20 hours at a maximum temperature of 42°C.
- Second anaerobic process in calibrated bags for 30 hours at a temperature ranging from 16-20°C.
- Submerged fermentation in 45°C water mixed with coffee must for 18 hours.
- Drying process in marquesina until reaching 11% moisture content.
- Stored in black plastic bags for 60 hours in a dark room to rest.
- Final drying process in marquesina until reaching 11% moisture content.
The Winning Story: This exceptional coffee was the secret weapon that propelled barista Anthony Douglas to victory at the 2022 World Barista Championship. Now, you have the chance to experience the same championship-winning flavor that impressed coffee enthusiasts worldwide.
Explore the Nestor Lasso Oxidised Anaerobic Natural Sidra – a testament to the artistry and dedication of the El Diviso team. Don't just drink coffee; savor the dreams we've roasted into every bean.