NESTOR LASSO - CHIROSO NATURAL - SECRET STASH #43

BLACK GRAPE, POMELO, CHERRY TAFFY, PEACH TEA, TAMARIND

The Chiroso coffee variety is genetically related to an Ethiopian Landrace that has mutated to Colombia’s growing environment. In addition to this rare variety’s mysterious origins, Nestor Lasso has contributed to making this coffee outlandishly unique. Through a complex process of cold water, anaerobic and yeast inoculated fermentation, Nestor has put his own stamp on this variety that will undoubtedly taste like nothing you’ve found in coffee before.

10 OZ BOX

2 x 10 OZ BOXES (SAVE 10%)

$33.00

Region

Bruselas, Pitalito, Huila, Colombia

Producer

Nestor Lasso

Variety

Chiroso

Altitude

1,800 MASL

Processing

Thermal Shock Anaerobic Natural & T58 Yeast Inoculation

Drying

12 Hours Mechanical & 15 Days Parabolic Raised Beds

More Info

This coffee comes from young producer Nestor Lasso and the El Diviso farm. The farm covers an 18 hectare area comprised of 15 ha of coffee and 2 ha of forest area. The farm carries great diversity of varietals, currently home to Caturra, Colombia, Castillo, Tabi, Pink Bourbon, Red Bourbon, Yellow Bourbon, Bourbon Ají, Caturra Chiroso, Geisha, Sidra, Java, Pacamara. Nestor is using fully washed, semi washed and natural methods and uses parabolic dryers as well as raised African beds and some mechanical drying.

Producer Nestor says, “We are the third generation that has been growing coffee. Our grandfather, José Uribe, was the founder of the farm El Diviso. With the work of all the family and constant savings we were able to build the infrastructure to process differentiated coffees; searching for better quality, both in coffee and our lives. After a long trial and error period we managed to standardise different processes, getting a better income in order to plant new varieties that allowed us to have better quality. One of our dreams is to produce specialty coffee that reaches all the world.”

The coffee is picked carefully to get only very ripe cherries that tend to be between 24 and 26 brix. The over and under ripe cherries are removed (hand sorted).
The coffee undergoes an oxidation process for 48 hours in plastic cans, where the leachates and the cherries are mixed. At the end of this process the pH of the coffee is 4.5.

Floating process: the coffee is floated to rid impurities and any hollow beans and unwanted materials. This is done with cold water (10-12 degrees Celsius).
Thermal shock: The cherries are washed with water at 50 degrees Celsius and immediately introduced into plastic cans.

Anaerobic fermentation: The cherries are stored in sealed cans for 80 hours at 35 degrees Celsius. A saccharomyces cerevisiae yeast type T58 is sprayed to the cherries (1g of yeast per 5kg of cherry). This yeast is commonly used in the beer brewing industry to strengthen beer profiles.

Drying process: the coffee is removed from the cans and taken to a mechanical drying system to dehydrate the cherries during 12 hours. Finally, it is moved to a parabolic drying system for approximately 15 days or until target moisture is reached.