SL 28 by Nestor Lasso
SL 28 by Nestor Lasso
Bought at the farm, exported and imported by us, with no broker in between.
Roasted on fluid bed air roaster with electricity we generate ourselves.
Origin and Tasting Notes
CAMPARI ORANGE SWEET BANANA
| Country | Colombia |
| Region | Bruselas, Huila |
| A.S.L | 1600-1800 |
| Producer | Nestor Lasso -- FINCA EL DIVISO |
| Harvest | Spring 2026 |
| Process | Natural - Controlled fermentation |
| Varietaly | SL 28 |
| Tasting notes | Campari, orange and sweet banana |
| Best for | Filter |
Meet the Producer
Nestor Lasso is an innovator in Huila, Colombia, known for his experimental approach to processing and fermentation. This SL 28 variety undergoes a multi-stage washed process designed to enhance clarity and complexity:
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Selective Harvesting & Oxidation
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Ripe cherries are carefully selected through floating
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32-hour oxidation at 25°C
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60-hour anaerobic fermentation in bags at 16–18°C
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Pulping & Mucilage Treatment
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Cherries are pulped after an 18-hour oxidation phase, where leachate is collected
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Mucilage oxidation for 32 hours, incorporating leachate for enhanced complexity
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Thermal Shock Processing
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Hot water (60°C) is applied, followed by a cold rinse (12°C)
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Some mucilage is left on the beans for additional sweetness
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Careful Drying
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Slow drying in canopies or controlled machines at 30–36°C for 8 to 12 days
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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 SL 28