Anaerobic Natural Caturra Chiroso by Nestor Lasso

There's nothing but absurdity here – both in flavour and in Nestor's processing treatment. 

Only ripe cherries are handpicked, oxidised for 48hrs with mosto, floated in cold water, and thermal shock washed at 50ºC, before being anaerobically fermented for 80hrs with brewers yeast (commonly used in beer brewing and winemaking). Dried mechanically for 12hrs and then in a parabolic solar dryer for 15 days. 

Huge apricot, enormous cherry, massive mango makes for a cup so big, so indulgent, so tropical, and so so good! 

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

Last roast date:  03/01/25