Nestor Lasso - Washed Thermal Shock Sidra

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 Sidra varietal undergoes a meticulous thermal shock process at the farm. Hand-selected at the height of ripeness, the coffee cherries begin their journey with a carefully monitored 12-hour oxidation process at a temperature not exceeding 25°C. Following this, they enter the first stage of fermentation for 50 hours. Nestor and his team then repeat this meticulous process: the cherries are transferred to an open-air tank for a second oxidation phase lasting 20 hours, followed by an additional 30-hour round of anaerobic fermentation. To complete the process, the cherries undergo submerged fermentation, utilizing the mosto (fermentation juice) collected during the initial oxidation. After thermally washing the coffee, it is then the coffee is laid to dry until it reaches the ideal moisture content of 11%.

Like all of Nestor's coffee's, it is extremely unique. In the cup, we taste sweet mangos pair with a cream-like body reminding us a lot of mango lassi! We only have a very small amount of this coffee, so do not miss out!