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NESTOR LASSO
ANAEROBIC NATURAL

Aroma of wildflower honey and passion fruit. Acidity like pineapple and dark cherry. As it cools, flavors of sugared lime and mango. Rich, coating body with a sustained creamy finish.

Currently shipping coffee roasted on 25th September 2024.

We recommend resting this coffee for at least 14 days, and optimal sweetness and clarity in 4-6 weeks.

Roast level: Light

Size
Regular price $14.00 USD
Regular price Sale price $14.00 USD
Sale Sold out
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JOIN THE BREWING BASH!

Join us for an exciting virtual brew session with the Rising Tide coffees! Brew alongside 2022 US Cup Tasters Champion Julien Langevin, get tips during our Brewing Open Hour, and swap your favorite recipes with fellow coffee lovers.

When: Sep 14th, 11am ET

Where: Virtual

Curious about our last event? Check out the recap here.

Order by Sep 9th 11:59 PM PT to get your coffees in time!

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IMMERSE YOURSELF IN COLOMBIA WITH A CURATED LIST OF PODCASTS, ARTICLES, AND VIDEOS, SPECIALLY CURATED FOR THE FIRST DROP OF THE RISING TIDE COLLECTION!

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MEET THE PRODUCER

NESTOR LASSO

Nestor Lasso’s coffees are at the vanguard of anaerobic processing, and have transformed our idea of what coffee can taste like. Keeping track of sugar content with a Brix meter during harvest, and humidity and pH levels when the coffee is fermented and dried, Nestor has created a customized process that includes thermal shock and yeast inoculation.

Nestor’s coffees have been showcased by many international barista competitors, with the 2024 World Barista Championship winner using one of his selections.

Nestor has always had a passion for coffee. A third generation coffee producer in Bruselas, Huila, his family worked and saved to build a processing infrastructure for differentiated coffees, aiming to build a better quality of coffee, and of life. At just 22, Nestor took over El Diviso with his brother Adrian, realizing that specialty coffee offered a real possibility of economic growth, and that he could further develop his knowledge of coffee processing. Though he formally studied growing and processing through a national program, he feels that, “The reality of the coffee farmer’s job is learned in the field.”

WHAT'S THE VARIETAL

Discovered in the Antioquia region of Colombia when Doña Carmen Montoya from Urrao used it to win the 2014 Cup of Excellence, Chiroso was first identified as being related to the Caturra varietal - however, like other varietals Sidra, Pink Bourbon and Ají, further genetic testing has revealed that it is in fact an Ethiopian landrace varietal.

Known for its complex floral, herbal and fruity notes, it also yields a heavier body as compared to other Ethiopian Landrace varietals like Gesha.

TRACEABILITY

FARM

El Diviso

VARIETAL

Caturro Chiroso

PROCESSING

Anaerobic Natural 80h

ALTITUDE

1800m

Processing

Nestor keeps meticulous records of his processing, and shared the steps that this coffee went through:

  1. The coffee is picked carefully to get only very ripe cherries that tend to be between 24 and 26 brix*. The over and under ripe cherries are removed (hand sorted).
  2. The coffee undergoes an oxidation process for 48 hours in plastic cans, where the leachates (the liquid that the cherries release during fermentation) and the cherries are mixed. At the end of this process the pH of the coffee is 4.5.
  3. Floating process: the coffee is floated to rid impurities and any hollow beans and unwanted materials. This is done with cold water (10-12°C or about 52°F).
  4. Thermal shock: The cherries are washed with water at 50°C (122°F) and immediately introduced into plastic cans.
  5. Anaerobic fermentation: The cherries are stored in sealed cans for 80 hours at 35°C (95°F). Next, a saccharomyces cerevisiae yeast type T58 is sprayed on the cherries (1g of yeast per 5 kg of cherry). This yeast is commonly used in the beer brewing industry to strengthen beer profiles.
  6. Drying process: the coffee is removed from the cans and taken to a mechanical drying system to dehydrate the cherries for 12 hours. Finally, it is moved to a parabolic drying system for approximately 15 days or until target moisture is reached.

*Brix meters measure the sugar content inside a coffee cherry. Readings are taken to determine if the cherry is at peak ripeness.

PRICE TRANSPARENCY

Price transparency in coffee is vital because the price paid to farmers (based on the NYSE commodity price) often doesn't cover the true cost of production. This makes coffee unsustainable for many farmers.

Below, you can see what we paid for the coffee and what the farmer received. However, simply sharing the price without context wouldn't be meaningful. To provide a clearer picture, we've included the FairTrade Living Income Price for Colombia, the price that ensures farmers earn enough to cover their basic needs and maintain a decent standard of living.

What we paid Farmgate, export & import

$14.75 / lb

Farmgate Price Price paid to farmer

$9.67 / lb

That’s ~3.2x FLIRP!

FLIRP (Fairtrade Living Income Price)

$3.03 / lb

That’s ~3.2x FLIRP!

International Fair Trade Minimum: $2.29 | NYSE Coffee Commodity Price: $2.09

Brew Guide

We recommend resting this coffee for at least 14 days for optimal flavor and clarity. 

This coffee isn’t just unique because it is an anaerobic processed coffee - it’s even unique among anaerobic coffees! It has a level of complexity and structured acidity that we don’t often taste with this processing method. 

It’s a good idea to treat this coffee even more gently than a natural process, with a low brew temperature and faster flow.


ORIGAMI AIR-S RECIPE

The Specs

  • Origami Air S dripper with Sibarist fast filter

  • 20g to 310ml (coffee to water ratio: 1 to 15.5)

  • #3 grind on Ode Gen 2 (a medium-fine grind of about 500 microns)

  • Using Melodrip to achieve a more gentle flow

  • Water temp: 200°F

The Pours

  • Pour to 60ml and wait 40 seconds for bloom

  • At :40, break bloom and pour to 160g

  • At 1:20, pour to 260g

  • At 2:20, pour to 310g

  • Total brew time around 2:45



PARAGON TOWER RECIPE

The Nucleus Paragon is a new-ish brewing device created with Zurich University of Applied Science (ZHAW). It is able to retain up to 40% more volatile aroma compounds because of its use of frozen "Chilling Rocks" which maximize the capture of volatile aroma compounds in your brew.

The Chilling Rocks are made from food-grade, 304 stainless steel with a titanium coating, and the core of each Rock is filled with a gel-based liquid. This construction increases the mass of the Rock, which, compared with hollow, or water filled cores, increases its chill effect.

This method produced the best cup of this coffee we've tasted yet. If you'd rather not go all out and purchase one, try using the back of a frozen spoon! It's amazing how much more clarity we got out of this method.

The Specs

  • Orgami Air S dripper with fast filter

  • 20g to 310ml (coffee to water ratio 1:15)

  • #4 grind on Ode Gen 2 (a medium-fine grind of about 550 microns)

  • Using Melodrip in the last 2/3 of the brew to achieve a more gentle flow

  • Water temp: 200°F

The Pours

The flow should go over the Chilling Rock only for the first 1/3 of your water recipe - about 100g. Same with the Melodrip - only start using it when you hit that 100g mark.

  • After preparing Origami with coffee, place Chilling Rock into basket below, making sure the filter is not touching the rock.

  • Pour to 60ml and wait 40 seconds for bloom

  • At :40, break bloom and pour to 160g

  • At :55, move Chilling Rock aside so the flow now goes directly into the vessel

  • At 1:30, pour to 260g using Melodrip

  • At 2:20, pour to 310g using Melodrip

Total brew time around 2:45


AEROPRESS RECIPE

The Specs

  • 18g coffee ground medium fine
  • 240ml water
  • 195°F water

The Pours

  • Pour all water at once, stir 4 times back and forth
  • Steep to 1:30
  • Plunge



KALITA 185 RECIPE

Our wonderful Educator Julien worked this recipe out in Kansas City, Missouri. The TDS of their water is 114ppm.

The Specs

  • Kalita Wave dripper with Kalita filter

  • 20g to 350ml (coffee to water ratio 1:17.5)

  • 24c grind on Sette (a medium grind of about 725 microns)

  • Using Melodrip in the last 2/3 of the brew to achieve a more gentle flow

  • Water temp: 201°F

The Pours

  • Pour to 60g and wait 60 seconds for bloom

  • At :60, break bloom and pour to 115g

  • At 1:30, pour to 145g

  • At 2:00, pour to 200g using Melodrip

  • At 2:15, pour to 250g using Melodrip

  • At 2:30, pour to 300g using Melodrip

  • At 2:45, pour to 350g using Melodrip

  • Total brew time around 4:00

Julien's notes:

Aroma of lilies, floral, watermelon, cherry, malt. Flavors of cherry candy, cascara, tangy, super sweet, so delicious, wow!!



We've also been collecting recipes from coffee professional/enthusiast friends to share!


APRIL DRIPPER RECIPE
by @notapizzeria

  • April dripper with April filter

  • 13g coffee to 200g water (coffee to water ratio 1:15)

  • Water temp 200°F

  • Water used: Crystal Geyser

The Pours

  • 0:00 - 50g bloom

  • 0:30 - pour up to 100g

  • 1:00 - pour up to 150g

  • 1:30 - pour up to 200g to finish

  • Dripping at 2:00 - 2:30 min