NESTOR LASSO OMBLIGON ANAEROBIC

CHERRY | MARASCHINO | SOUR CHERRY | CHOCOLATE |

For three generations, the Lasso family has cultivated excellence. Grandfather José Uribe founded El Diviso, an 18-hectare estate where Nestor carries on the dream of bringing specialty coffee to the world.

This natural coffee begins with the meticulous selection of cherries at peak ripeness — between 24 and 26° Brix. Each fruit is evaluated and sorted, then rested for 48 hours until it reaches pH 4.5. Cold-water flotation removes defective cherries, followed by a thermal shock at 50°C.

Anaerobic fermentation then begins in plastic containers. Nestor adds Saccharomyces cerevisiae yeast (strain T58, the same one used for beer) — 1 gram per 5 kg of cherries — and ferments them at 35°C for about 80 hours. Afterward, mechanical drying quickly reduces the moisture content, before the final rest on raised African beds for 15 days.

A coffee born of generational work and an ongoing pursuit of quality — for their livelihood and for your cup.