Carta de Cafés Disponibles

Colombia Nestor Lasso Sidra – anaerobic natural Kaffeelix cherry, lemon shortbread, red apple, dark chocolate, lemongrass, silky body, malic acidity Regular price€29,95 Quantity: 250g −Reduce item quantity by one 1 +Increase item quantity by one Sold Out Buy with More payment options Facebook Twitter Pinterest Nestor Lasso, El Diviso, Huila Variety: Sidra anaerobic natural, 1850 m Nestor Lasso’s coffees have become an integral part of our range – so we are delighted to have his Sidra back in stock for this year. This exceptional coffee was produced on the El Diviso farm by Nestor Lasso, a third-generation coffee farmer. The family farm extends over 18 hectares of land on which a wide variety of coffee varieties are grown – 80,000 coffee trees grow at an altitude of between 1700 and 1850 meters. Processing: The cherries are picked at the optimal ripeness (determined by the ideal sugar content), pre-sorted and stored in barrels until they reach a PH of 4.5. They are then floated in cold/ambient temperature water to remove impure and void cherries. This is followed by a 50 °C thermal shock. The cherries are then stored in jars where the anaerobic fermentation phase begins. Yeast is added during the fermentation at 35 °C for 80 hours. Afterwards the coffee is transferred to a mechanical drying system, where the cherries are dehydrated as quickly as possible. Finally, the cherries are placed on African drying beds until they reach their target humidity after around 15 days.

Colombia Nestor Lasso Sidra – anaerobic natural Kaffeelix cherry, lemon shortbread, red apple, dark chocolate, lemongrass, silky body, malic acidity Regular price€29,95 Quantity: 250g −Reduce item quantity by one 1 +Increase item quantity by one Sold Out Buy with More payment options Facebook Twitter Pinterest Nestor Lasso, El Diviso, Huila Variety: Sidra anaerobic natural, 1850 m Nestor Lasso’s coffees have become an integral part of our range – so we are delighted to have his Sidra back in stock for this year. This exceptional coffee was produced on the El Diviso farm by Nestor Lasso, a third-generation coffee farmer. The family farm extends over 18 hectares of land on which a wide variety of coffee varieties are grown – 80,000 coffee trees grow at an altitude of between 1700 and 1850 meters. Processing: The cherries are picked at the optimal ripeness (determined by the ideal sugar content), pre-sorted and stored in barrels until they reach a PH of 4.5. They are then floated in cold/ambient temperature water to remove impure and void cherries. This is followed by a 50 °C thermal shock. The cherries are then stored in jars where the anaerobic fermentation phase begins. Yeast is added during the fermentation at 35 °C for 80 hours. Afterwards the coffee is transferred to a mechanical drying system, where the cherries are dehydrated as quickly as possible. Finally, the cherries are placed on African drying beds until they reach their target humidity after around 15 days.

Colombia Nestor Lasso Sidra – anaerobic natural Kaffeelix cherry, lemon shortbread, red apple, dark chocolate, lemongrass, silky body, malic acidity Regular price€29,95 Quantity: 250g −Reduce item quantity by one 1 +Increase item quantity by one Sold Out Buy with More payment options Facebook Twitter Pinterest Nestor Lasso, El Diviso, Huila Variety: Sidra anaerobic natural, 1850 m Nestor Lasso’s coffees have become an integral part of our range – so we are delighted to have his Sidra back in stock for this year. This exceptional coffee was produced on the El Diviso farm by Nestor Lasso, a third-generation coffee farmer. The family farm extends over 18 hectares of land on which a wide variety of coffee varieties are grown – 80,000 coffee trees grow at an altitude of between 1700 and 1850 meters. Processing: The cherries are picked at the optimal ripeness (determined by the ideal sugar content), pre-sorted and stored in barrels until they reach a PH of 4.5. They are then floated in cold/ambient temperature water to remove impure and void cherries. This is followed by a 50 °C thermal shock. The cherries are then stored in jars where the anaerobic fermentation phase begins. Yeast is added during the fermentation at 35 °C for 80 hours. Afterwards the coffee is transferred to a mechanical drying system, where the cherries are dehydrated as quickly as possible. Finally, the cherries are placed on African drying beds until they reach their target humidity after around 15 days.

Colombia Nestor Lasso Sidra – anaerobic natural Kaffeelix cherry, lemon shortbread, red apple, dark chocolate, lemongrass, silky body, malic acidity Regular price€29,95 Quantity: 250g −Reduce item quantity by one 1 +Increase item quantity by one Sold Out Buy with More payment options Facebook Twitter Pinterest Nestor Lasso, El Diviso, Huila Variety: Sidra anaerobic natural, 1850 m Nestor Lasso’s coffees have become an integral part of our range – so we are delighted to have his Sidra back in stock for this year. This exceptional coffee was produced on the El Diviso farm by Nestor Lasso, a third-generation coffee farmer. The family farm extends over 18 hectares of land on which a wide variety of coffee varieties are grown – 80,000 coffee trees grow at an altitude of between 1700 and 1850 meters. Processing: The cherries are picked at the optimal ripeness (determined by the ideal sugar content), pre-sorted and stored in barrels until they reach a PH of 4.5. They are then floated in cold/ambient temperature water to remove impure and void cherries. This is followed by a 50 °C thermal shock. The cherries are then stored in jars where the anaerobic fermentation phase begins. Yeast is added during the fermentation at 35 °C for 80 hours. Afterwards the coffee is transferred to a mechanical drying system, where the cherries are dehydrated as quickly as possible. Finally, the cherries are placed on African drying beds until they reach their target humidity after around 15 days.

Colombia Nestor Lasso Sidra – anaerobic natural Kaffeelix cherry, lemon shortbread, red apple, dark chocolate, lemongrass, silky body, malic acidity Regular price€29,95 Quantity: 250g −Reduce item quantity by one 1 +Increase item quantity by one Sold Out Buy with More payment options Facebook Twitter Pinterest Nestor Lasso, El Diviso, Huila Variety: Sidra anaerobic natural, 1850 m Nestor Lasso’s coffees have become an integral part of our range – so we are delighted to have his Sidra back in stock for this year. This exceptional coffee was produced on the El Diviso farm by Nestor Lasso, a third-generation coffee farmer. The family farm extends over 18 hectares of land on which a wide variety of coffee varieties are grown – 80,000 coffee trees grow at an altitude of between 1700 and 1850 meters. Processing: The cherries are picked at the optimal ripeness (determined by the ideal sugar content), pre-sorted and stored in barrels until they reach a PH of 4.5. They are then floated in cold/ambient temperature water to remove impure and void cherries. This is followed by a 50 °C thermal shock. The cherries are then stored in jars where the anaerobic fermentation phase begins. Yeast is added during the fermentation at 35 °C for 80 hours. Afterwards the coffee is transferred to a mechanical drying system, where the cherries are dehydrated as quickly as possible. Finally, the cherries are placed on African drying beds until they reach their target humidity after around 15 days.

Colombia Nestor Lasso Sidra – anaerobic natural Kaffeelix cherry, lemon shortbread, red apple, dark chocolate, lemongrass, silky body, malic acidity Regular price€29,95 Quantity: 250g −Reduce item quantity by one 1 +Increase item quantity by one Sold Out Buy with More payment options Facebook Twitter Pinterest Nestor Lasso, El Diviso, Huila Variety: Sidra anaerobic natural, 1850 m Nestor Lasso’s coffees have become an integral part of our range – so we are delighted to have his Sidra back in stock for this year. This exceptional coffee was produced on the El Diviso farm by Nestor Lasso, a third-generation coffee farmer. The family farm extends over 18 hectares of land on which a wide variety of coffee varieties are grown – 80,000 coffee trees grow at an altitude of between 1700 and 1850 meters. Processing: The cherries are picked at the optimal ripeness (determined by the ideal sugar content), pre-sorted and stored in barrels until they reach a PH of 4.5. They are then floated in cold/ambient temperature water to remove impure and void cherries. This is followed by a 50 °C thermal shock. The cherries are then stored in jars where the anaerobic fermentation phase begins. Yeast is added during the fermentation at 35 °C for 80 hours. Afterwards the coffee is transferred to a mechanical drying system, where the cherries are dehydrated as quickly as possible. Finally, the cherries are placed on African drying beds until they reach their target humidity after around 15 days.

Colombia Nestor Lasso Sidra – anaerobic natural Kaffeelix cherry, lemon shortbread, red apple, dark chocolate, lemongrass, silky body, malic acidity Regular price€29,95 Quantity: 250g −Reduce item quantity by one 1 +Increase item quantity by one Sold Out Buy with More payment options Facebook Twitter Pinterest Nestor Lasso, El Diviso, Huila Variety: Sidra anaerobic natural, 1850 m Nestor Lasso’s coffees have become an integral part of our range – so we are delighted to have his Sidra back in stock for this year. This exceptional coffee was produced on the El Diviso farm by Nestor Lasso, a third-generation coffee farmer. The family farm extends over 18 hectares of land on which a wide variety of coffee varieties are grown – 80,000 coffee trees grow at an altitude of between 1700 and 1850 meters. Processing: The cherries are picked at the optimal ripeness (determined by the ideal sugar content), pre-sorted and stored in barrels until they reach a PH of 4.5. They are then floated in cold/ambient temperature water to remove impure and void cherries. This is followed by a 50 °C thermal shock. The cherries are then stored in jars where the anaerobic fermentation phase begins. Yeast is added during the fermentation at 35 °C for 80 hours. Afterwards the coffee is transferred to a mechanical drying system, where the cherries are dehydrated as quickly as possible. Finally, the cherries are placed on African drying beds until they reach their target humidity after around 15 days.

Colombia Nestor Lasso Sidra – anaerobic natural Kaffeelix cherry, lemon shortbread, red apple, dark chocolate, lemongrass, silky body, malic acidity Regular price€29,95 Quantity: 250g −Reduce item quantity by one 1 +Increase item quantity by one Sold Out Buy with More payment options Facebook Twitter Pinterest Nestor Lasso, El Diviso, Huila Variety: Sidra anaerobic natural, 1850 m Nestor Lasso’s coffees have become an integral part of our range – so we are delighted to have his Sidra back in stock for this year. This exceptional coffee was produced on the El Diviso farm by Nestor Lasso, a third-generation coffee farmer. The family farm extends over 18 hectares of land on which a wide variety of coffee varieties are grown – 80,000 coffee trees grow at an altitude of between 1700 and 1850 meters. Processing: The cherries are picked at the optimal ripeness (determined by the ideal sugar content), pre-sorted and stored in barrels until they reach a PH of 4.5. They are then floated in cold/ambient temperature water to remove impure and void cherries. This is followed by a 50 °C thermal shock. The cherries are then stored in jars where the anaerobic fermentation phase begins. Yeast is added during the fermentation at 35 °C for 80 hours. Afterwards the coffee is transferred to a mechanical drying system, where the cherries are dehydrated as quickly as possible. Finally, the cherries are placed on African drying beds until they reach their target humidity after around 15 days.

Colombia Nestor Lasso Sidra – anaerobic natural Kaffeelix cherry, lemon shortbread, red apple, dark chocolate, lemongrass, silky body, malic acidity Regular price€29,95 Quantity: 250g −Reduce item quantity by one 1 +Increase item quantity by one Sold Out Buy with More payment options Facebook Twitter Pinterest Nestor Lasso, El Diviso, Huila Variety: Sidra anaerobic natural, 1850 m Nestor Lasso’s coffees have become an integral part of our range – so we are delighted to have his Sidra back in stock for this year. This exceptional coffee was produced on the El Diviso farm by Nestor Lasso, a third-generation coffee farmer. The family farm extends over 18 hectares of land on which a wide variety of coffee varieties are grown – 80,000 coffee trees grow at an altitude of between 1700 and 1850 meters. Processing: The cherries are picked at the optimal ripeness (determined by the ideal sugar content), pre-sorted and stored in barrels until they reach a PH of 4.5. They are then floated in cold/ambient temperature water to remove impure and void cherries. This is followed by a 50 °C thermal shock. The cherries are then stored in jars where the anaerobic fermentation phase begins. Yeast is added during the fermentation at 35 °C for 80 hours. Afterwards the coffee is transferred to a mechanical drying system, where the cherries are dehydrated as quickly as possible. Finally, the cherries are placed on African drying beds until they reach their target humidity after around 15 days.

Colombia Nestor Lasso Sidra – anaerobic natural Kaffeelix cherry, lemon shortbread, red apple, dark chocolate, lemongrass, silky body, malic acidity Regular price€29,95 Quantity: 250g −Reduce item quantity by one 1 +Increase item quantity by one Sold Out Buy with More payment options Facebook Twitter Pinterest Nestor Lasso, El Diviso, Huila Variety: Sidra anaerobic natural, 1850 m Nestor Lasso’s coffees have become an integral part of our range – so we are delighted to have his Sidra back in stock for this year. This exceptional coffee was produced on the El Diviso farm by Nestor Lasso, a third-generation coffee farmer. The family farm extends over 18 hectares of land on which a wide variety of coffee varieties are grown – 80,000 coffee trees grow at an altitude of between 1700 and 1850 meters. Processing: The cherries are picked at the optimal ripeness (determined by the ideal sugar content), pre-sorted and stored in barrels until they reach a PH of 4.5. They are then floated in cold/ambient temperature water to remove impure and void cherries. This is followed by a 50 °C thermal shock. The cherries are then stored in jars where the anaerobic fermentation phase begins. Yeast is added during the fermentation at 35 °C for 80 hours. Afterwards the coffee is transferred to a mechanical drying system, where the cherries are dehydrated as quickly as possible. Finally, the cherries are placed on African drying beds until they reach their target humidity after around 15 days.