Origin: Colombia | Hulia | Bruselas Notes: Pineapple + Poached Pear + Passionfruit + Ginger Ale Producer: Nestor Lasso Varietal: Sidra Process: Natural When we got this coffee on the cupping table. We instantly knew we were buying it. We kept tasting it over and over again because it was so damn good. Nestor Lasso is a master producer and he certainly hasn't missed with this. Through our friends at Cata Exports we were able to get a hold of this sublime coffee! The Process STEP 1. THE CHERRIES ARE HAND PICKED AT FULL MATURITY. STEP2. THE CHERRIES ARE OXIDISED FOR 12 HOURS AT AMAXIMUM TEMPERATURE OF 25 ° C STEP 3. CHERRIES UNDERGO AN ANAEROBIC PROCESS IN ABAG OR PLASTIC TANK FOR 50 HOURS AT A TEMPERATURE OF16-18°C. STEP 4. THE CHERRIES ARE THEN PLACED INTO TO AN OPENAIR TANK FOR A SECOND OXIDATION STAGE DURING 20HOURS, AT A MAXIMUM TEMPERATURE 42°C STEP 5. THE CHERRIES ARE THEN PLACED IN BAGSCALIBRATED AT 50 KG EACH FOR A SECOND ANAEROBICPROCESS FOR 30 HOURS AT A TEMPERATURE RANGING