⪻RARE GEM≫ Colombia: Nestor Lasso
AJI Bourbon

Tasting Notes: Lemongrass, Pandan, Strawberry Cream, Elderflower

Processing Method:
Extended Double Fermentation Anaerobic Washed with Mosto

This coffee goes through a unique and carefully controlled process to bring out its complex flavours. First, the cherries are left to oxidise for 24 hours, then fermented for another 24 hours with Mosto – a juice made from fermented coffee cherries that helps boost fermentation and bring out more depth.

After that, the cherries are de-pulped and go through a second round of fermentation for 60 hours in sealed bags. Once that’s done, they’re given a temperature shock – first in hot water (50°C), then cold (20°C) – to lock in flavour.

Drying is done quickly in a dehumidifier over 7 hours, until the moisture level drops to 11%. Finally, the coffee is rested to let the flavours settle and stabilise before it’s ready to be shipped.

About Nestor Lasso

This coffee was grown by Nestor Lasso at Finca El Diviso in Huila, Colombia. Nestor is part of a new wave of young producers experimenting with processing to bring more depth and character to their coffees. This lot reflects his thoughtful approach — with careful fermentation and drying to highlight sweetness, clarity, and balance.