NESTOR LASSO / CXN00

Brix Degree Range
● 24–28 Brix
Cold Water Floatation
● Yes
Thermal Shock in Cherry
● No (initially)
FERMENTATION PROCESS
● 36 hours of oxidation in cherry at an average temperature of 25 °C
● 24 hours of anaerobic fermentation in bags or containers at 16–18 °C
● Additional 24 hours of oxidation in cherry
● 48 hours of submerged fermentation
● Leachate recirculation: Yes

● Thermal shock applied after fermentation
• Temperature: 50 °C
• Duration: 30 minutes
SPECIAL PROCESSING TECHNIQUES
● Coffee dried initially to 18–20% moisture and then rehydrated
● Fresh cherries are mixed with rehydrated cherries in a 50/50 ratio before depulping
DRYING METHOD
● Dehumidifier machine
● Mechanical drying time: 60 hours
● Drying interrupted at 18% humidity, coffee stored in black bags without light for 60
hours
● Drying resumed until reaching 11% final moisture

Customers who purchase whole bean coffee should be aware that the product is non-refundable. It is also important for customers to cancel their purchase before the product is shipped if they wish to do so. Once the coffee has been shipped, cancellation is no longer possible. This policy is designed to ensure that customers receive the freshest coffee possible and that the company can continue to meet the high standards of quality that their customers expect.

We use Swiss Post and delivery usually takes 1 to 3 working days. However, delivery times vary depending on the destination and chosen delivery method, so we cannot guarantee a specific delivery date. Once the payment is completed, we will schedule your order for the next roasting day. After roasting, we will ship your coffee.