Father - Roastery & Espresso Bar
Cupping score
Excellent · SCA 85–89
This score is stated by the roaster, not independently verified.
How sure we are✓ stated by the roasterderived from region or nameunverified — not found in their text
Each field is what the roaster published — shown with the verbatim source text.
“Producer: Nestor Lasso at El Diviso”
“Region: Bruselas, Pitalito, Huila”
“Colombia”
“Process: Fully ripe cherry is selected and anaerobically fermented cold for 40hrs then oxidised in open tanks for 20hrs. Depulped and then fermented with leachates. To finish the coffee is thermal shocked at 65°C and dried in parabolic dryers over 3 weeks.”
“Variety: Chilli Bourbon”
“Altitude: 1820masl”
“Cupping Score: 87.5”
Anaerobic Washed Chilli Bourbon Nestor Lasso by Father - Roastery & Espresso Bar — followed from farm to cup.
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