NESTOR LASSO | SIDRA

REGION: COLOMBIA, EL DIVISO

VARIETY: SIDRA

PROCESS: NATURAL, THERMAL SHOCK, 1750MASL

NOTES: BLACK FOREST GATEAU, TROPICAL, CANDY

AT NESTOR LASSO'S FARM, THE RIPEST CHERRIES ARE HAND-SELECTED AND SORTED BY DENSITY IN WATER.

THE CHERRIES UNDERGO AN ANAEROBIC FERMENTATION IN A SEALED PLASTIC BAG FOR 24-32 HOURS AT A CONTROLLED TEMPERATURE OF 16°-17°C.

AFTER PULPING, THE BEANS ARE FERMENTED AGAIN FOR ANOTHER 28-32 HOURS, WASHED WITH HOT AND COLD WATER FOR THERMAL SHOCK, AND THEN DRIED IN MARQUESINAS FOR 16-25 DAYS.