Is this another banger from Nestor Lasso? Yes. Is it the latest version of the banger the crowd went wild for back in 2023? Yes. Did the crowd go wild for it in Roodepoort when our Associate Head of Coffee, Munashe, used it to place first in JHB's Regional Barista Heats? Yes. Did Nestor shown any sympathy for writers of coffee captions and labels when he processed this coffee? Absolutely not ⬇️ Hand-picked Red Bourbon cherry is first floated for ripeness before enduring multiple stages of fermentation and processing. The first is a 70hr anaerobic fermentation at an average temperature of 17°C. Cherry is then oxidised for 28hrs at a max temperature of 42°C and placed in 50kg for a 30hr anaerobic fermentation at 16-20°C. Followed by an 18hr soak in 45°C water with leachates collection from the first fermentation 😮‍💨 Coffee is then finally dried over three phases. The result is something truly worth going wild for—Turkish delight, lime, and campfire s'mores. - Producer: Nestor Lasso at El Diviso - Region: Bruselas, Pitalito, Huila - Variety: Red Bourbon - Altitude: 1800masl - Process: Handpicked cherry is floated, then undergoes a sandwich of low-temop anaerobic fermentations split by a 28hr oxidation. Next step sees a warm steep in leachates before a three-stage accelerated drying process - Cupping Notes: Terrific, tremendous, timeless! Rose & blood orange, litchi & passionfruit. - Brew Notes: Turkish delight & lime filters. Apricot & cacao nib shots. Cortados like s'mores.

Is this another banger from Nestor Lasso? Yes. Is it the latest version of the banger the crowd went wild for back in 2023? Yes. Did the crowd go wild for it in Roodepoort when our Associate Head of Coffee, Munashe, used it to place first in JHB's Regional Barista Heats? Yes. Did Nestor shown any sympathy for writers of coffee captions and labels when he processed this coffee? Absolutely not ⬇️ Hand-picked Red Bourbon cherry is first floated for ripeness before enduring multiple stages of fermentation and processing. The first is a 70hr anaerobic fermentation at an average temperature of 17°C. Cherry is then oxidised for 28hrs at a max temperature of 42°C and placed in 50kg for a 30hr anaerobic fermentation at 16-20°C. Followed by an 18hr soak in 45°C water with leachates collection from the first fermentation 😮‍💨 Coffee is then finally dried over three phases. The result is something truly worth going wild for—Turkish delight, lime, and campfire s'mores. - Producer: Nestor Lasso at El Diviso - Region: Bruselas, Pitalito, Huila - Variety: Red Bourbon - Altitude: 1800masl - Process: Handpicked cherry is floated, then undergoes a sandwich of low-temop anaerobic fermentations split by a 28hr oxidation. Next step sees a warm steep in leachates before a three-stage accelerated drying process - Cupping Notes: Terrific, tremendous, timeless! Rose & blood orange, litchi & passionfruit. - Brew Notes: Turkish delight & lime filters. Apricot & cacao nib shots. Cortados like s'mores.