This coffee is the result of a bold exploration by the Lasso brothers on their family farm in Colombia. The thermal shock process is as follows: Whole cherries undergo a 14-hour oxidation process to enhance complexity and flavour development before being depulped. Then A 60-hour anaerobic fermentation is conducted, followed by a 12-hour submerged fermentation using its mosto (fermentation juices) from previous batches.
Expect a sweet and intense cup profile with notes of strawberry, candied peach, and white sugar.
Tasting Notes: Strawbery | Candied Peach | White Sugar
