Anaerobic Mosto Soaked Tabi by Nestor Lasso

Another week, another Lasso Special Release 💅

Nestor's process on the lesser-known Tabi varietal is as complex as the effervescent coffee itself. Ripe cherries selected through floating are fermented anaerobically for 80hrs, oxidised for 25hrs, pulped and oxidised again with mucilage for 12hrs. And somehow this is still just the beginning. He then submerges the coffee in mosto (liquid collected from the initial fermentation) for a 36hr submerged fermentation at 40°C and then(finally) drying in temperature controlled parabolic dryers for three weeks 😮‍💨

The result? A cup of green melon, Biscoff, browned butter, and intrigue. If the extremely short lifespan of this one's predecessor is anything to go by, we don't expect it to be around long. 

This is a 250g box from our El Diviso Special Release Collection – v2.