Tasting Notes
Lime Yoghurt / Rosemary / White Flowers / Yuzu
Variety: Chiroso
Processing: Thermal Shock Washed
Altitude: 1750m
Roasted in the Netherlands on April 15th
Style: Filter
Delivered in a 100% recyclable bag and recyclable box
Another coffee from Nestor Lasso that is quite different than his usual boozy coffees! This one is a thermal shock washed Chiroso that reminds us of the famous Gimlet drink - plenty of lime, rosemary, yuzu & white flowers.
The coffee cherries have been in oxidation for 16 hours at room temperature between 22°C - 30°C. It has then gone through anaerobic fermentation in sealed plastic tanks for 38 hours at an average temperature of 16°C - 18°C. The cherries are then pulped and left in the mucilage for 6 hours followed by a 24-hour fermentation at 32°C with harvested must. Thermal Shock then happens with hot and cold water. The beans are then dried at 30°C until they reach 11% humidity.
