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homeroasterskobean coffee roastersnestor lasso - (hydro honey, sidra) sca: 89
nestor lasso - (hydro honey, sidra) sca: 89, colombia coffee from kobean coffee roasters

colombia coffee

Nestor Lasso - (Hydro Honey, Sidra) SCA: 89

by kobean coffee roasters · manchester, uk

you'll taste stone fruit before peach. this is nestor lasso - (hydro honey, sidra) sca: 89, an experimental colombia from kobean coffee roasters.

stone fruitpeachjasminefloralhoneyhoneycomb
£19buy from kobean coffee roasters

the bean

origin
colombia
region
huila
process
experimental
status
in stock
nestor lasso's sidra lot from huila, colombia, processed using an experimental hydro honey method that leaves some mucilage on the bean during drying. scored 89 by the sca, it sits at the sweeter, more expressive end of colombian specialty. expect peach and stone fruit up front, backed by jasmine and floral lift, with honey and honeycomb sweetness through the finish. the hydro honey process makes it forgiving, so pour-over or aeropress at a medium-fine grind will highlight the floral and fruit clarity without muddying the sweetness. keep water around 90-93c to avoid pushing bitterness.

common questions

What does Nestor Lasso - (Hydro Honey, Sidra) SCA: 89 taste like?

it leads with stone fruit and peach, supported by jasmine and broader floral tones, and closes with honey and honeycomb sweetness. the sca score of 89 places it firmly in the specialty tier, and the hydro honey process amplifies that fruit-forward, sweet character.

How is Nestor Lasso - (Hydro Honey, Sidra) SCA: 89 grown and processed?

it is a sidra variety grown in huila, colombia, by producer nestor lasso, and processed using an experimental hydro honey method. hydro honey processing involves partial washing before drying with some fruit mucilage intact, which contributes to the pronounced sweetness and fruit complexity in the cup.

How should I brew Nestor Lasso - (Hydro Honey, Sidra) SCA: 89?

pour-over or aeropress are well-suited to this coffee, as both methods preserve the floral and stone fruit clarity that the hydro honey process develops. use water around 90-93c and a medium-fine grind to keep the honeycomb sweetness present without over-extracting.

about kobean coffee roasters

all coffee from kobean coffee roasters

manchester, uk

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