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HomeCoffeesNestor Lasso ~ Anaerobic Natural Chiroso from Huila, Colombia
Huila · Colombia

Nestor Lasso ~ Anaerobic Natural Chiroso from Huila, Colombia

Anaerobic Natural Chiroso

Roasted by Luna Coffee

Stock not confirmed
FarmRoaster-stated
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Details

RoasteryLuna Coffee· Vancouver, Canada
FarmEl Diviso, Colombia✓
ProducerNéstor Neffer Lasso Zuñiga
ProcessAnaerobic NaturalAnaerobic Natural (Yeast inoculated 80hr. anaerobic fermentation as whole cherry)✓
HarvestSeptember 2023✓
Altitude—
ClimateTemperate oceanic
VarietiesChiroso✓
Roast—
Tasting notesberries, port, cacao nibs, bubblegum✓

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

Flavor Profile

4NOTES
  • berries
    Fruity › Berry
  • cacao nibs
    Nutty/Cocoa
  • port
    not on the wheel
  • bubblegum
    not on the wheel

Supply Chain

  1. Farm

    El Diviso, Colombia

    Grown by Néstor Neffer Lasso Zuñiga · Huila

  2. Harvest

    Chiroso · Anaerobic Natural · 2023

  3. Roastery

    Luna Coffee

  4. Coffee· viewing

    Nestor Lasso ~ Anaerobic Natural Chiroso from Huila, Colombia

Keep exploring the atlas

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

Tastes similarAnaerobic Natural Caturra Chiroso By Adrian LassoAnaerobic Natural Caturra Chiroso By Nestor LassoColombia Cesar Buesaquillo Chiroso Anaerobic NaturalAnaerobic Washed Chiroso - Heiner Lasso, Huila, ColombiaColombia Anaerobic Natural SL28Colombia Christopher Romo Geisha Natural Anaerobic NAXMore from this producerNéstor Neffer Lasso Zuñiga68More from this farmEl Diviso125 moreSame variety, exploredChiroso216Similar flavour profilered berries, port, cacao nibs300Same processAnaerobic Natural776From the same originColombia6009More from this roasterLuna Coffee196 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobic Natural
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability

Harvest sourceObserved