Nestor Lasso is an innovator in Huila, Colombia, known for his experimental approach to processing and fermentation. This Bourbon Ají 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

PULIPING 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