Last updated: 2026-09-17T22:23:29.522Z

Arquivado · Já não está disponível

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

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

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

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

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

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

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

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

**Altitude:** ~1780 m acima do nível do mar

**Recomendado para:** Filtro, Espresso

## O que a marca diz

> 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 em inglês.

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# Anaerobic Washed Ethiopian Landrace by Nestor Lasso

Já não está disponível

## Perfil

### Características de sabor

**Corpo:** 32/100 — Leve e semelhante ao chá (0) to Encorpado e cremoso (100)

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

**Doçura:** 70/100 — Menos doce (0) to Muito doce (100)

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

**Caráter:** 85/100 — Clássico (0) to Funky e original (100)

**Nível de torra:** Clara a média — 3/7, from Muito clara (1) to Muito escura (7)

## Notas de prova

Caramelo amanteigado

Lichia

Laranja

Pêssego

Romã

Frutas de caroço

Jasmim

Doce

Flores brancas

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