Nestor Lasso – Thermal Shock Washed AJI B, Colombia

by Standout

A tropical, citric, competition-winning cup from one of Colombia’s most promising young producers. Producer and Process Info Farm: El Diviso Producer: Nestor Lasso Region: Pitalito, Huila Altitude: 1800 masl Variety: AJI B Process: Washed with double anaerobic fermentation and thermal shock Shade: Native and fruit trees   This lot starts with ripe cherry hand selection and density sorting. The cherries are then fermented anaerobically for 24–32 hours at 16–17°C, pulped, and left to oxidize for 6 hours—during which the juice (must) is collected. This must is reintroduced for a second anaerobic fermentation of 28–32 hours, before the beans are washed using thermal shock (hot then cold water) and dried slowly in marquesinas for 16–25 days. Taste Description Tropical fruit aroma, melon, guava, citric acidity, long finish of Austrian orange Riesling Backstory At just 22 and 24, brothers Nestor and Adrian Lasso are leading the new generation of Colombian coffee producers. Teaming up with