Kaleidoscope 7.2 Pomelo Mambo

Tasting notes: Pomelo Fanta, Tropical
Local: Bruselas, Huila, Colombia
Farm: Nestor Lasso
Variety: Aji Bourbon
Processing: Thermal Shock Anaerobic Washed

Nestor Lasso, one of Colombia’s most exciting coffee producers, is known for his experimental approach to processing. This Aji Bourbon is another banger, bringing vibrant Fanta Pomelo notes and a seriously fun and complex cup to brew.
Lasso takes the coffee beans through an intricate, multi-stage fermentation process designed to develop complexity and expressive flavours.

It begins with carefully selected ripe cherries, which are washed in a 5% alcohol solution to remove impurities and unwanted bacteria.
Followed by 24 hours of anaerobic fermentation, followed by controlled oxidation, depulping and submerged fermentation. The final stage is a thermal shock treatment, using hot water at 50°C followed by rapid cooling. This temperature shift helps fix volatile aromatic compounds developed during fermentation, enhancing the coffee’s aromatic complexity. The beans are then naturally dried under the sun before finishing in a mechanical silo, followed by a minimum two-week resting period.

Another great example of Nestor Lasso’s experimental approach to coffee processing and a great addition to our Kaleidoscope series. 

Read more about Kaleidoscope below.