Firstly, the processing.
A rich symphony of flavor notes.
Nestor Lasso is a farmer who visits Poland way more often than many other producers. Numerous cuppings, lectures, and conversations have allowed us to truly understand his approach to coffee production – especially processing, which is his true passion. The coffee you have in front of you is natural, but not in the classic sense. It first underwent anaerobic fermentation in whole cherries and was then dried on raised beds. Combining anaerobic fermentation with a traditional natural process resulted in a true flavor bomb. I was genuinely shocked during the cupping. It’s a full orchestra at play. Everyone will find something for themselves in this coffee: defined acidity paired with plenty of sweetness and tropical fruit notes. This is certainly not the last coffee from Nestor that we’ll be offering!
