Colombia Java Cloud Nestor Lasso Carbonic Maceration

Concept Coffee Roasters Colombia Java Cloud by Nestor Lasso, Carbonic Maceration process

A cup that evokes sophisticated perfumes. An elegant floral bouquet and intense jasmine notes intertwine with a bright, crisp layer of lemongrass and juicy citrus. A sweet finish of ripe melon perfectly balances this exceptionally clean and fresh lot.

Flavor notes: jasmine, lemongrass, floral bouquet, melon, citrus

Origin:

Nestor Lasso and his farm Finca El Diviso represent the absolute forefront of the modern specialty coffee movement in Colombia. Together with his brother Adrian and partner Jhoan Vergara (from Finca Las Flores), Nestor has transformed a traditional family farm into a globally recognized hub for experimental processing and cultivation of exceptional coffee varieties.

The farm has largely moved away from producing standard commercial lots, focusing on rare, distinctive varieties that respond perfectly to complex fermentation processes.

What truly distinguishes Nestor Lasso is his scientific, multi-stage approach to post-harvest processing. Thanks to his formal education gained at the Colombian national agricultural school SENA and close cooperation with CATA Export, Nestor utilizes precise control of biochemical processes instead of relying solely on spontaneous, wild fermentation.

Processing:

This innovative fermentation method, adapted from the wine industry, involves fermenting whole coffee cherries in sealed stainless steel tanks filled with carbon dioxide. This creates an oxygen-restricted environment that enhances the development of aromatic precursors and fruit esters, leading to a distinctive and complex flavor profile.

Processing stages:

1. Manual selection of only ripe cherries with a sugar content of 22–24° Brix.
2. Placing the cherries in sealed tanks filled with CO₂ for 48–72 hours.
3. Controlled fermentation temperature (18–22°C), which enhances floral and tropical aromas.
4. The cherries are then slowly dried on raised beds for 25–30 days.
5. The final resting and stabilization stage lasts 30 days before hulling.

This coffee is an excellent example of Néstor Lasso's experimental craftsmanship. Combining science with intuition, he adapts carbonic maceration to coffee processing, bringing out tropical notes of banana and lemongrass, enveloped in delicate jasmine florality and citrus freshness.

Packaging:

250g of whole bean coffee in an elegant jar