Nestor Lasso, Caturra Chiroso

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A true Ethiopian landrace varietal, as detected by the Coffee World of Research; however, this comes to us from the Huila region in Colombia. Let's get this out of the way quickly; this coffee is wild. Caturra Chiroso, as described by Nestor Lasso, is classified as an Anaerobic Natural. What does this mean? It is terminology for distinctly processing coffee. Nestor Lasso and his team process coffee by taking the picked coffee cherries from the tree, hand sorting them, and placing them in sealed cans for 80 hours at 35 degrees Celsius. They then spray a saccharomyces cerevisiae yeast type T58 onto the cherries. This yeast is commonly used in the beer brewing industry to strengthen beer profiles. Stop right there. Say what? Yes, and as wild as that sounds, it is as wild as this coffee taste. In the cup, we find a loud berry characteristic that could very well lead to raspberry but reminds us of a cherry starburst. As the cup continues to cool, nuances like mango and rose will come alive for an experience that will make you wonder what you just drank.