SPECIALTY COFFEE from COLOMBIA Nestor Lasso Chiroso - Thermal Shock
Origin: Huila, Colombia
Altitude: 1750 aslm
Variety: Chiroso
Process: Anaerobic fermentation, Thermal Shock, Natura
Producer: Nestor Lasso
Harvest year: 2023
SCA Score: 89
Tasting notes: Jelly bean, apple, pistachio
SPECIALTY COFFEE from COLOMBIA Nestor Lasso Chiroso - Thermal Shock
Origin: Huila, Colombia
Altitude: 1750 aslm
Variety: Chiroso
Process: Anaerobic fermentation, Thermal Shock, Natura
Producer: Nestor Lasso
Harvest year: 2023
SCA Score: 89
Tasting notes: Jelly bean, apple, pistachio
Nestor Lasso is a young coffee farmer who, together with his brother, and after a long training through the state SENA program, has taken over the generational succession of his parents' farm.
Excellent coffees are coming out of this farm with a unique character due to its varietal and process.
The Chiroso variety is a low-growing natural mutation that occurred in Colombia from an Ethiopian Landrace.
Due to its morphology and sensory behavior, it resembles a Geisha, but native to this country.
The process begins with a 48-hour oxidation in tanks with recirculation of the cherry must.
Then a thermal shock with water at 50 degrees before anaerobic fermentation with yeast for 80 hours.
Drying is first mechanical, for 12 hours to dehydrate the cherries and then completed outdoors for 15 days.
Five years ago, Néstor Lasso and his brother Adrián took over the management of the family farm in the region of Huila, Colombia. Instead of continuing with the cultivation of commercial coffee, they decided to venture into specialty coffee and experimentation.
This led them to collaborate with Jhoan Vergara, son of another coffee grower, to found El Diviso, a company that merged the two family farms, El Diviso and Las Flores, with the objective of improving the quality of the coffee.
This lot of the rare Chiroso variety, a natural but with a special Thermal Shock process, is a clear example that the El Diviso farm's bet works and why Nestor has become one of the most promising young coffee growers.
Nestor's trajectory
Nestor Lasso grew up in a coffee growing region in Huila, Colombia, where his passion for coffee production began, as his family was dedicated to coffee production. Given the economic difficulties in the traditional coffee industry to make a decent living as a coffee grower, Nestor bet on specialty coffee.
Nestor dedicated time to study and learn about the entire process of Colombian specialty coffee, from planting to processing. For this it was very useful to participate in the state program called SENA, which strives to train coffee growers. He also studied how the coffee market works and its commercialization.
All this applied knowledge and with the invaluable help of experience gives rise to exceptional lots such as this Colombian Chiroso coffee with the natural "Thermal Shock" process.
What does 'Chiroso natural thermal shock' mean?
The variety is Chiroso, a rare varietal that only grows in the Huila region. This variety was used by the third place winner of the 2023 world barista championship.
The production process is meticulously carried out. It begins with the selection of cherries at their optimum point of ripeness. As the seeds are not pulped before processing and drying, but after, it is a natural.
The process begins with a first oxidation of 48 before receiving a thermal shock with water at 50 degrees which loosens their molecular structure, hence the nickname 'thermal shock'.
The cherries then undergo a 38-hour anaerobic fermentation with yeast in hermetically sealed bags.
Once finished, the cherries are mechanically dried for approximately 12 hours until they reach 18% humidity. They are then stored in closed bags in a dark place to stabilize them.
Finally they are dried for about 15 days or until the humidity reaches between 10.5 and 11.5%.
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