Unique Chiroso variety picked and processed by Nestor Lasso on his farm in Huila, Colombia. Fermented in a multi-stage process with a yeast culture & gently dried in a two-step process.
Processed first via oxidation of the whole fruit for 48hrs, next the coffee undergoes a Thermal Shock before it is inoculated with a yeast culture (saccharomyces cerevisiae) and fermented in sealed cans for 80hrs. Finally the cherries are moved to a mechanical drier to dehydrate for 12hrs before being moved to raised beds to finish drying over 15 days. Roasted for filter. Intensely fruity and very fun.
