Last updated: 2026-09-11T16:20:29.984Z

Archivado · Ya no está disponible

[0.0 out of 5 stars — 0 valoraciones](https://www.coffeelist.co/es/b/father-coffee/anaerobic-washed-ethiopian-landrace-by-nestor-lasso/reviews)

**Proceso:** [Lavado](https://www.coffeelist.co/es/insights/processing-method/washed)

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[Anaeróbico](https://www.coffeelist.co/es/insights/processing-method/anaerobic)

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[Choque térmico](https://www.coffeelist.co/es/insights/processing-method/thermal%20shock)

**Región:** [Bruselas, Colombia 🇨🇴](https://www.coffeelist.co/es/insights/region/b53be5c0-4c76-4ecd-8f19-a1e86a7c49f1)

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[Huila, Colombia 🇨🇴](https://www.coffeelist.co/es/insights/region/90133922-8644-418a-b93a-2a45a7527425)

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[Pitalito, Colombia 🇨🇴](https://www.coffeelist.co/es/insights/region/9b73b9d3-1069-4d23-80ac-f491f44ec66d)

**Variedad:** [Ethiopian heirloom](https://www.coffeelist.co/es/insights/variety/ethiopian-heirloom)

**Altitud:** ~1780 m s. n. m.

**Recomendado para:** Filtro, Espresso

## Lo que dice la marca

> It's no secret that Nestor Lasso and his brother, Adrian at El Diviso are producing some of the best coffees in the world at the moment. And this one's no exception (neither is this one, or this one). To achieve a cup of beauty, elegance, and clarity, Nestor puts this humble Ethiopian Landrance through one of his signature advanced processes: Ripe cherries are selected through floating and sealed in cans for a 40hr anaerobic ferment. They're then depulped and oxidised with mucilage over 40hrs. Following this, a 12hr submerged fermentation with leachates and finally, a 65ºC thermal shock. Dried over 20 days in parabolic solar dryers. A candylike gem – stonefruit, white florals and, jasmine. This is a 250g box from our El Diviso Special Release Collection. Current roast date: 13/11/24 - Producer: Nestor Lasso at El Diviso - Region: Bruselas, Pitalito, Huila - Variety: Ethiopian Landrace - Altitude: 1780masl - Cup Score: 87 - Process: Ripe cherry gets a 40hr anaerobic ferment, is then depulped & oxidised along with mucilage over 40hrs. Submerged fermentation with leachates over 12hrs followed, arrested by a 65°C thermal shock. Solar-dried over 20days. - Cupping Notes: Beautifully clean, sweet, and elegant. Jasmine & peach, pink candy floss & orange. - Brew Notes: Floral stone fruit filters. Pomegranate & litchi espressos. Butterscotch cortados.

Original en inglés.

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# Anaerobic Washed Ethiopian Landrace by Nestor Lasso

Ya no está disponible

## Perfil

### Características de sabor

**Cuerpo:** 32/100 — Ligero y con cuerpo de té (0) to Con cuerpo y cremoso (100)

**Acidez:** 75/100 — Suave (0) to Vivo y ácido (100)

**Dulzor:** 70/100 — Menos dulce (0) to Muy dulce (100)

**Amargor:** 34/100 — Amargor sutil (0) to Amargor pronunciado (100)

**Carácter:** 85/100 — Clásico (0) to Funky y novedoso (100)

**Nivel de tueste:** De claro a medio — 3/7, from Muy claro (1) to Muy oscuro (7)

## Notas de cata

Caramelo de mantequilla

Lichi

Naranja

Melocotón

Granada

Frutas de hueso

Jazmín

Dulce

Flores blancas

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