New Colombia Nestor Lasso from Kmen Coffee Roastersoffersa distinctive, playful, and fruity-sweet cup that captivates with its unusual combination of flavors and playful character. The flavor includes chocolate-covered bananas—a sweet, creamy banana base with a subtle chocolate tone, complemented by strawberry "chewy" candies that evoke a sweet, fruity, and slightly nostalgic taste. After cooling down a bit, tropical passion fruit opens up, adding freshness and playfulness to the cup – as if you were indulging in banana bread topped with chocolate with a light exotic twist. The coffee is intended for filtration, which allows you to fully enjoy its complex fruity and sweet character.
This exceptional coffee comes from Colombia, from the Pitalito area in the Huila region. The farm is called El Diviso and is run by a young farmer named Nestor Lasso. The farm covers an area of approximately 18 hectares and is located at an altitude of about 1,850 meters above sea level. Various coffee varieties are grown on the farm, such as Pacamara, Cattura, Sidra, Geisha, Java, and the popular Pink Bourbon, which is used in this coffee. Thanks to care, innovation, and standardization of processes, this farm is able to produce high-quality beans.
Processing is carried out using the farm's own experimental and precise procedure. First, fully ripe coffee cherries are hand-picked and cleaned in water. This is followed by anaerobic fermentation for 32 hours at an average temperature of 17°C, i.e., without access to air. This is followed by a 12-hour oxidation phase. After that, the cherries are hulled and the oxidation of the mucilage and beans continues for about 40 hours. This is followed by submerged fermentation at a temperature of 40 °C for approximately 80 hours, during which the beans are stirred occasionally. After fermentation, the remaining mucilage is washed away and then a so-called heat shock is applied – washing with water at a temperature of 65-70 °C, which completes the fermentation process. Finally, the beans are dried in parabolic dryers at a maximum temperature of 30°C for 18-24 days until they reach approximately 11% moisture. This complex process enhances the fruity notes, sweetness, and purity of the cup.