Colombia Nestor Lasso | Tabi

OriginColombia

Roast levelLight

ProcessCarbonic Maceration

Summary

Colombian coffee from producer Nestor Lasso at El Diviso farm near Pitalito, Huila. The Tabi variety, a cross of Typica, Bourbon and Timor Hybrid released by Cenicafé in 2002, is processed by carbonic maceration, with whole ripe cherries fermented in sealed CO2 tanks. The cup is floral and sweet, with jasmine up front and sugar cane behind it, a juicy acidity and a clean, silky structure. Grown at 1700-1800 m. Best suited to filter brewing, also works well as cold drip, cold brew, French press, Aeropress, espresso and Turkish coffee.

AI-assisted description, based on roaster & cupping data.

Brew guide

Filter

Ratio 1:17

Coffee in: 20 g
Water: 340 g
Time: 2:30
Temperature: 93°C

Grind: Medium (appr. 650 μm)

Set up your grinder

Cold brew

Ratio 1:12

Coffee in: 50 g
Water: 600 g

Grind: Coarse (1000 - 1400 μm)

Set up your grinder

Brew 8-12 h at room temperature or 18-24 h refrigerated. For cold brew concentrate use a 1:7 coffee-to-water ratio.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Price
Cupping score: 88
Region: Huila
Producer: Nestor Lasso
Altitude: 1700 - 1800 m.a.s.l
Variety: Tabi
Notes: Jasmine, Cane Sugar

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