Nestor Lasso Colombia, Typica Mejorado

This is an absolutely stunning coffee, grown by the renowned Lasso family.

Typica Mejorado is a unique varietal—its exact origins are unclear, though it's widely believed to have been snuck out of a research farm in Ecuador.

What sets Lasso coffees apart is their precise, hands-on processing at the farm.The coffee undergoes anaerobic fermentation for 12 hours. During this process, the liquid released from the cherries, called mossto, is collected and reintroduced into the tanks to intensify the fermentation.

Next, the coffee is thermally shocked with 160°F water to stop fermentation and wash the coffee. It’s then dried in parabolic solar dryers at 85°F for 18–24 days, until it reaches the ideal moisture level of 11%.