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HomeCoffeesAnaerobic Natural Caturra Chiroso By Nestor Lasso
Huila · Colombia

Anaerobic Natural Caturra Chiroso By Nestor Lasso

Anaerobic Natural Caturra Choroso, grown at 1850 masl

Roasted by Father - Roastery & Espresso Bar

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Cupping score

88.3/ 100

Excellent · SCA 85–89

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryFather - Roastery & Espresso Bar· Jhb, South Africa
FarmEl Diviso, Huila, Colombia?
ProducerNéstor Neffer Lasso Zuñiga
ProcessAnaerobic NaturalA Ripe cherry selection is oxidised for 48hrs and mixed with mosto. Floated then thermal shocked at 50°C prior to anaerobic fermentation over 60hrs with brewers' yeast at 35°C. Dried in two stages over 15 days✓
Harvest—
Altitude1850 masl✓
ClimateTemperate oceanic
VarietiesCaturra Choroso✓
Roast—
Tasting notesMango & apricot, guava & cherry✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

2NOTES
  • Mango & apricot
    Fruity
  • guava & cherry
    Fruity › Cherry

Supply Chain

  1. Farm

    El Diviso, Huila, Colombia

    Grown by Néstor Neffer Lasso Zuñiga

  2. Roastery

    Father - Roastery & Espresso Bar

  3. Coffee· viewing

    Anaerobic Natural Caturra Chiroso By Nestor Lasso

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarAnaerobic Natural Caturra Chiroso By Adrian LassoNestor Lasso ~ Anaerobic Natural Chiroso from Huila, ColombiaAnaerobic Mosto Soaked Tabi By Nestor LassoAnaerobic Natural Sidra By Nestor LassoDecaf Anaerobic Natural Ombligon by Nestor Lasso, HuilaAnaerobic Washed Chiroso - Heiner Lasso, Huila, ColombiaMore from this producerNéstor Neffer Lasso Zuñiga68More from this farmEl Diviso125 moreSame processAnaerobic Natural776From the same originColombia6009More from this roasterFather - Roastery & Espresso Bar197 coffees
Community

Brew recipes

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ProcessAnaerobic NaturalAltitude1850 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

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Traceability