{"product_id":"colombia-nestor-lasso-lavado-anaerobico","title":"Colombia Nestor Lasso - Anaerobic Washed","description":"\u003cp data-start=\"68\" data-end=\"101\"\u003e\u003cstrong data-start=\"68\" data-end=\"81\"\u003eVariety:\u003c\/strong\u003e\u003cbr data-start=\"81\" data-end=\"84\"\u003eImproved Typica\u003c\/p\u003e\n\u003cp data-start=\"103\" data-end=\"171\"\u003e\u003cstrong data-start=\"103\" data-end=\"115\"\u003eProcess:\u003c\/strong\u003e\u003cbr data-start=\"115\" data-end=\"118\"\u003eWashed (anaerobic fermentation with thermal shock)\u003c\/p\u003e\n\u003cp data-start=\"173\" data-end=\"207\"\u003e\u003cstrong data-start=\"173\" data-end=\"184\"\u003eRegion:\u003c\/strong\u003e\u003cbr data-start=\"184\" data-end=\"187\"\u003ePitalito, Colombia\u003c\/p\u003e\n\u003cp data-start=\"209\" data-end=\"236\"\u003e\u003cstrong data-start=\"209\" data-end=\"221\"\u003eAltitude:\u003c\/strong\u003e\u003cbr data-start=\"221\" data-end=\"224\"\u003e1,700 meters above sea level\u003c\/p\u003e\n\u003cp data-start=\"238\" data-end=\"368\"\u003e\u003cstrong data-start=\"238\" data-end=\"259\"\u003eSensory profile:\u003c\/strong\u003e\u003cbr data-start=\"259\" data-end=\"262\"\u003eStrawberry, orange blossom, jasmine, rose, lavender, citrus, red fruit\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"370\" data-end=\"778\"\u003e\u003cstrong data-start=\"370\" data-end=\"400\"\u003eProducer information:\u003c\/strong\u003e \u003cbr data-start=\"400\" data-end=\"403\"\u003eNéstor Lasso produces this coffee in Pitalito, Colombia, working with the Typica Mejorado variety, recently identified through genetic studies by World Coffee Research as a cross between Bourbon and an indigenous Ethiopian variety. It is characterized by clear notes of citrus and red fruit, with an aromatic complexity and cup refinement comparable to Geisha.\u003c\/p\u003e\n\u003cp data-start=\"780\" data-end=\"1163\"\u003eThis batch undergoes a highly controlled and technically complex washed process. The cherries are carefully selected (approximately 70% deep red and 30% pink), with an average Brix of 23°. After disinfection, the coffee undergoes 48 hours of oxidation followed by 12 hours of anaerobic fermentation in plastic tanks at controlled temperatures between 14 and 20°C.\u003c\/p\u003e\n\u003cp data-start=\"1165\" data-end=\"1410\"\u003eSubsequently, additional oxidation stages are carried out with wort recirculation to enhance and balance the sensory profile. This is followed by a submerged fermentation at 28°C for 8 hours, leaving mucilage on the grain.\u003c\/p\u003e\n\u003cp data-start=\"1412\" data-end=\"1772\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThe process concludes with quenching, washing the coffee with hot water at approximately 50°C to halt fermentation and lock in aromatic compounds. Drying begins in the sun and finishes in a stainless steel dehumidifier for 70 hours at 35°C, resulting in a floral, expressive, and highly defined cup profile.\u003c\/p\u003e","brand":"Nubra Coffee Roasters","offers":[{"title":"100 gram can \/ In grain","offer_id":56828613722377,"sku":null,"price":20.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0894\/8934\/2729\/files\/NESTORLASSO2-80.jpg?v=1771411988","url":"https:\/\/nubra.coffee\/en\/products\/colombia-nestor-lasso-lavado-anaerobico","provider":"Nubra Coffee Roasters","version":"1.0","type":"link"}