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LASSO'S PIZZA | COLOMBIA
LASSO'S PIZZA | COLOMBIA
Regular price
$23.00 USD
Regular price
Sale price
$23.00 USD
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Origin: Pitalito, Huila, Colombia
Producer: Nestor Lasso
Variety: Caturra Chiroso
Process: Anaerobic Washed
Tasting Notes: Basil, Oregano, Italian Sausage, Marinara
Roast: Light
We recommend letting this coffee rest for ~14 days after the roast date for proper flavor development.
About the Farm: This coffee comes from third generation coffee producer Nestor Lasso on El Diviso farm. The farm covers an 18ha area comprised of 15ha of coffee and 2ha of forest. Nestor’s grandfather, José Uribe, was the founder of the farm. The family worked hard and continually saved and have now built the infrastructure to process differentiated coffees; searching for better quality, both in coffee and their lives. After a long trial and error period they have standardised the different processes, achieving a better income, allowing them to plant new varieties that produce quality coffee. One of their dreams is to produce specialty coffee that reaches all the world.
About the Coffee: The cherries are floated to select only the ripest cherries. They then undergo a 16 hour oxidation between 22 and 30 degrees celsius. Anaerobic fermentation in plastic cans then occurs for 38 hours at 16 to 18 degrees celsius. The coffee is then moved to open fermentation tanks for 6 hours where the leachates are collected so they can be used later on. The coffee is pulped and then undergoes an oxidation process in mucilage for 6 hours. Water and the leachates collected previously are added to the coffee to begin a 24 hour submerged fermentation at 32 degrees celsius. The mix is occasionally stirred so the mix is homogenous. The coffee then undergoes a thermal shock when it is washed with water at 65-70 celsius to finalise the fermentation phase. The coffee is then moved to parabolic drying systems for 18 to 24 days until 11% moisture is reached.
About the Coffee: The cherries are floated to select only the ripest cherries. They then undergo a 16 hour oxidation between 22 and 30 degrees celsius. Anaerobic fermentation in plastic cans then occurs for 38 hours at 16 to 18 degrees celsius. The coffee is then moved to open fermentation tanks for 6 hours where the leachates are collected so they can be used later on. The coffee is pulped and then undergoes an oxidation process in mucilage for 6 hours. Water and the leachates collected previously are added to the coffee to begin a 24 hour submerged fermentation at 32 degrees celsius. The mix is occasionally stirred so the mix is homogenous. The coffee then undergoes a thermal shock when it is washed with water at 65-70 celsius to finalise the fermentation phase. The coffee is then moved to parabolic drying systems for 18 to 24 days until 11% moisture is reached.
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