{"product_id":"tanat-nestor-lasso-estate-1-200g-colombia","title":"TANAT – Nestor Lasso [Estate #1] 200g | Colombia","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\" data-sourcepos=\"58:1-58:500;3223-3722\"\u003eNestor Lasso has become one of TANAT's most reliable names out of Colombia, and it's not hard to see why. He's part of a third generation of coffee growers at El Diviso, in Pitalito, Huila — a farm he runs alongside his brother Adrián — but there's nothing traditional about his approach. \u003cstrong\u003eLasso has built an international reputation on treating fermentation as a variable to be engineered with precision\u003c\/strong\u003e, not a step to be left to chance, and this lot shows that discipline from the very first stage.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\" data-sourcepos=\"60:1-60:703;3724-4426\"\u003eBefore the cherries ever reach a dryer, they go through an unusually deliberate sequence. They're first sorted in water to remove anything underripe or damaged, then hand-inspected and disinfected. From there, they sit through a 24-hour oxidation phase before depulping — a step that starts shaping the cup's structure before fermentation has even begun. What follows is a controlled 72-hour anaerobic fermentation, sealed away from oxygen specifically to draw out aromatic complexity that a standard washed process wouldn't reach. Only after all of that does the coffee get washed and laid out in the sun to dry, a process that takes around ten days to bring the beans down to a stable moisture point.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\" data-sourcepos=\"62:1-62:511;4428-4938\"\u003eThe variety here is a blend of Castillo and Caturra, grown above 1,750 metres — solid, dependable genetics rather than anything exotic, which suits a lot built around processing rather than varietal rarity. In the cup, that shows up as warmth rather than sharpness: \u003cstrong\u003ehazelnut and dried apricot up front, with a peach note that carries through into the finish\u003c\/strong\u003e. It's roasted with espresso specifically in mind, medium in profile, built to hold its shape through milk without losing the fruit character underneath.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\" data-sourcepos=\"64:1-64:233;4940-5172\"\u003eIf you're curious what Lasso's fermentation work is capable of but want somewhere approachable to start, this is it — less extreme than some of his more experimental lots, but still carrying real complexity for an everyday espresso.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\" data-sourcepos=\"66:1-66:80;5174-5253\"\u003eFreshly roasted by \u003cstrong\u003eTANAT in Paris\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"TANAT Coffee","offers":[{"title":"Default Title","offer_id":55978390389121,"sku":"TAN-NESEST1-E-200","price":13.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/tanat-nestor-lasso-estate-washed.jpg?v=1784996750","url":"https:\/\/roastedit.co.uk\/products\/tanat-nestor-lasso-estate-1-200g-colombia","provider":"Roast Edit","version":"1.0","type":"link"}