Nestor Lasso

When the coffee is harvested, the cherries are placed into open plastic tanks to oxidate for 48 hours. During this oxidation, the cherry must (extract produced from oxidation) is constantly recirculated. The coffee is placed in cold water to remove the floaters, then washed with 50 degree water to create a thermal shock effect. You can expect Dr. Pepper, jolly rancher and vanilla and a sticky mouthfeel.