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Nestor Lasso Pink B. – Colombia – Thermal Shock
21,00€ – 74,00€ VAT included
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Brewing method: Filter |
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Cupping notes: Strawberry jam, bubblegum, passion fruit |
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Region: Huila |
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Altitude: 1,750m |
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Varietal: Pink Bourbon |
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Process: Double anaerobic fermentation, thermal shock, natural |
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Producer/s: Nestor Lasso |
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Harvest: 2022 |
Colombian Coffee - Nestor Lasso Pink B. - Thermal Shock
Nestor Lasso has made a name for himself at 22 years old and in the brief 5 years he has been in charge of the family farm, El Diviso, producing some of the best lots in Colombia through innovation and total control in the processing of his batches.
In the case of this Pink Bourbon, the ripe fruits undergo a 50-hour anaerobic fermentation in sealed tanks at 18 degrees. They are then allowed to oxidize again for 60 hours at a maximum temperature of 42 degrees.
The next step is a second 30-hour anaerobic fermentation at 20 degrees, followed by a thermal water shock first at 45 degrees and then at 12 degrees.
Finally, the fruits are allowed to macerate in the leachate, or cherries’ juice, for 70 hours before drying.
Additional information
| Weight | N/A |
|---|---|
| Whole bean-Ground: | Whole bean, Ground for French Press, Ground for Cold Brew, Ground for AeroPress, Ground for V60, Ground for Chemex, Ground for Moka Pot, Ground for Espresso |
| Pack size: | 250 gr., 1 kg. |
| Brand: | Ineffable Coffee |
| Filter-Espresso | Filter & Espresso, Filter, Espresso |
| Preparation: | Filter Chemex, Filter V60, French Press, Espresso, Superautomatic, Italian Moka, AeroPress, Cold Brew |
| Flavour profile: | Sweet, balanced, good body, Fruity, complex, medium acidity, Exceptional, bright, exotic |
| Process: | Washed, Natural, Honey, Special process |
Spain & Portugal
- Free shipping for orders over 34€ to mainland Spain, Balearic Islands, Canary Islands, Ceuta, Melilla, and Portugal.
- For orders below 34€, shipping cost is 4€.
- You will receive tracking via email for all shipments.
- Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
- National and/or regional public holidays may affect estimated delivery times.
- Delivery to mainland Spain in 24/48 hours, M-F.
- Delivery to Balearic Islands in 3/7 days, M-F.
- Delivery to Portugal in 3/7 days, M-F.
- Delivery to Canary Islands is shipped with Correos in 3/7 days, M-F, without tracking email.
- Delivery to Ceuta and Melilla is shipped with Correos in 3/7 days, M-F, without tracking email.
Europe
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- Delivery in 4/7 days, M-F.
- You will receive tracking via email for all shipments.
- Please note that public holidays may affect estimated delivery times.
World
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This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.
Recipe and equipment:
- Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
- Grind size: Comandante 16 clicks.
- Water 600gr/ml at room temperature.
- Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
- Mesh or silk.
- Glass container (preferably with a lid).
- Let it rest for 22 hours (in the fridge).
The way to make cold brew:
- Grind the coffee with a medium grind. Comandante 16 clicks.
- Pour the coffee directly into the mesh.
- Introduce the mesh in the glass container.
- Pour the water into the container through the mesh with the coffee.
- Swirl to wet all the coffee.
- Cover the container.
- Let it rest for 22 hours in the fridge (beware of strong odors!).
- When complete remove the mesh with the coffee and it will be ready.
- Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
- Keep it refrigerated.
- This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).