Colombia Banana Bubble Butt Nestor Lasso Experimental

Fermentation Process

• 36 hours of whole fruit oxidation (aerobic fermentation) at approximately 25°C
• 24 hours of anaerobic fermentation in bags or sealed tanks at 16–18°C
• Another 24 hours of oxidation in whole fruits
• 48 hours of submerged fermentation
• Recirculation of fermentation leachate: yes
• After fermentation, thermal shock was applied:
  • temperature: 50°C
  • time: 30 minutes

Special Processing Techniques

The coffee was pre-dried to 18–20% moisture, then rehydrated. Freshly harvested fruits were combined with rehydrated fruits in a 50/50 ratio before depulping.

This stage is exceptionally interesting — rehydrating part of the material can lead to more even extraction of compounds during further fermentation and build greater complexity in the sensory profile.

Drying

• Drying in a mechanical dehumidifier
• Mechanical drying time: 60 hours
• The process was stopped at 18% humidity, then the coffee rested for 60 hours in black bags, without light exposure
• After the stabilization stage, drying resumed until 11% final moisture was reached

This is a very advanced, multi-stage process that usually translates into exceptionally intense sweetness, high clarity, and distinctly fermentative, often exotic flavor notes — particularly characteristic of experimental lots from El Diviso.

Packaging:
250g of coffee beans in a charming holo - packaging