YELLOW BOURBON BY NESTOR LASSO

VELVETY COCONUT PANNA COTTA Country Colombia Region Bruselas, Huila A.S.L 1600-1800 Producer Nestor Lasso -- FINCA EL DIVISO Harvest Spring 2026 Process Anaerobic Washed Varietaly Yellow Bourbon Tasting notes Velvety Coconut Panna Cotta Best for Filter This experimental washed Yellow Bourbon by Nestor Lasso offers a funky profile. Expect Velvety Coconut Panna Cotta. The result is a funky, expressive cup, best enjoyed as a filter coffee. Meet the Producer Nestor Lasso is an innovator in Huila, Colombia, known for his experimental approach to processing and fermentation. This Bourbon Rosado undergoes a multi-stage washed process designed to enhance clarity and complexity: Selective Harvesting & Oxidation Ripe cherries are carefully selected through floating 32-hour oxidation at 25°C 60-hour anaerobic fermentation in bags at 16–18°C Pulping & Mucilage Treatment Cherries are pulped after an 18-hour oxidation phase, where leachate is collected Mucilage oxidation for 32 hours, incorporating leachate for enhanced complexity Thermal Shock Processing Hot water (60°C) is applied, followed by a cold rinse (12°C) Some mucilage is left on the beans for additional sweetness Careful Drying Slow drying in canopies or controlled machines at 30–36°C for 8 to 12 days Carefully monitored to achieve 11% final humidity Brewing Recommendations For Filter: Dose: 13g per 200ml of water Grind: Medium to coarse (EK43 Grinder #7–9) Brew Time: 2:30–3 minutes Bloom: 1 minute with 45g of water Pro Tip: Try a fast extraction with a slightly coarser grind using an Orea V60 with Sibarist FAST filter paper—or experiment to find your perfect cup! Experience the craftsmanship of Nestor Lasso with this extraordinary Yellow Bourbon.