Nestor Lasso transitioned his family farm from traditional coffee growing to specialty coffee, driven by a deep passion for the craft. Through his dedication and focus on refining fermentation processes, he has helped elevate the quality of coffee produced on his farm.
FERMENTATION
Ripe cherries undergo an 18-hour oxidation at 25°C, followed by 20 hours of anaerobic fermentation at 16-18°C in bags or containers. The cherries are then transferred to tanks for 28 hours of oxidation, reaching up to 36°C, before being placed in 50 kg bags for a second 16-hour anaerobic fermentation at 16-20°C. The coffee is then depulped and the cherries are dried in marquees at a maximum temperature of 32°C until they reach 11% moisture.
Regular price
$80.00
Unit price / per
Tax included.
Espresso is roasted slightly deeper so that balance is achieved when brewed using the pressure of a coffee machine. Filter is a light roast for non pressured brewing to bring out the more delicate flavours of the coffee.
Ethically sourced, fully traceable and sustainable coffee roasted locally in south australia.
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