Colombia | Nestor Lasso | Natural Ombligon Roast Date:Upcoming Roast Following drying

Following drying

Anaerobic fermentation occurs in a CO2-rich environment outside the cherry

The high value of Geisha has brought out both the best and worst in the industry

Drying takes typically 15-20 days

allowing the sugars of the fruit to concentrate in the flesh and bean

Colombia | Nestor Lasso | Natural Ombligon Roast Date:Upcoming Roast Following dryingTasting Notes Sensory: A complex cup full of botanicals, rose, lavender and fresh herbs. Notes of caramel, cherry, chocolate and roasted almond to finish. SCA Score: 90+ Suitable with Milk? TBA Roast Level: TBA AGTRON: TBA Roasted Level Suits: Filter PROCESSING: Natural VARIETAL: Ombligon Farm: Nestor Lasso Region: Pitalito, Huila Sourcing Partner: Bennetts About Nestor Lasso Nestor Lasso is a young and visionary coffee producer from Pitalito, Huila,