Nestor Lasso x Cat & Pierre (96hr Double Anaerobic Natural, Aji) SCA:89

this is a bourbon variety natural from huila, colombia, produced by nestor lasso in collaboration with cat & pierre. the coffee undergoes a 96-hour double anaerobic natural process, meaning the whole fruit is fermented in oxygen-restricted conditions across two stages before drying, which intensifies and shapes the final cup profile. it scored 89 on the sca scale. expect tropical fruit forward flavors alongside cocoa. given the heavy processing and likely medium to medium-dark development from kobean, a pour over or aeropress at a slightly lower brew temperature, around 90 to 92 celsius, will help keep the fruit clear without amplifying ferment. coarser grind settings reduce bitterness.