Nestor Lasso ~ Sidra Innovative Washed Process | Huila, Colombia (Nov 2024)

Nestor Lasso and his innovative processing techniques needs no introduction, this Sidra variety was picked and processed by Nestor on his family farm, El Diviso. Combining periods of oxidation and anaerobic fermentation, Nestor begins with 18hrs of whole cherry oxidation (open vessel dry fermentation), followed by whole cherry anaerobic fermentation in sealed barrels for 40hrs, then depulped & rested, followed by inoculation with collected mosto for a submerged fermentation of 24hrs. Finally it is washed and dried using controlled drying techniques.