VELVETY COCONUT PANNA COTTA

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:

1. 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

2. 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

3. 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

4. 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.