Nestor Lasso - Thermal Shock Colombia

At Paix, we have admired Nestor Lasso’s work long before the inception of our company. His ability to navigate the complex landscape of specialty coffee as a young innovator is truly remarkable, and this coffee is a testament to his expertise.

This Ethiopian Landrace varietal undergoes a meticulous thermal shock process at the farm. First, ripe cherries are placed in tanks for a 40-hour anaerobic fermentation. They are then depulped and oxidized with mucilage over an additional 40 hours. Following this, a 12-hour submerged fermentation with leachates takes place, culminating in a 65ºC thermal shock. The process concludes with a 20-day drying period.

This coffee is extremely unique. It is quite sweet with a delicate acidity & softer body, reminiscent of a mint tea and lime skittles.