Colombia Nestor Lasso | Tabi
Colombia Nestor Lasso | Tabi
Colombia Nestor Lasso | Tabi
Colombia Nestor Lasso | Tabi
Colombia Nestor Lasso | Tabi
Colombia Nestor Lasso | Tabi

Colombia Nestor Lasso | Tabi

Znižana cena€16,90 EUR
Teža: 100 g

BTN TEXT

BTN TEXT

Elegantly breath taking

The Tabi is one of the most hyped varietals in Colombia last few seasons, and Nestor Lasso, the king of experimental coffee processing, made it even more special by pushing it through a process called carbonic maceration, a process derived from wine making. The result is elegantly breath taking. 

What it tastes like: Floral and sweet, with jasmine up front and sugar cane behind it.

Why we love it: What we love most is that the process is experimental, but the cup is all about elegance. It's floral, sweet, and easy to fall for, with none of the noise you might expect from a fermentation like this.

Best way to drink it: Filter, where the jasmine has room to open up. Cold drip, where the sweetness truly comes forward.

Procesiranje

Karbonska maceracija

SCA Ocena

88+

Stopnja praženja

Svetla

Profil kave

Idealno za: Filter (pour over)
Odlično deluje tudi kot: Espresso, French Press, Aeropress, Cold Brew
Profil okusa: Jasmin, sladkorni trs
Sorta: Tabi
Nadmorska višina:1700 m – 1800 m
Postopek: Karbonska maceracija
Ocena kakovosti: 88+
Svetlo praženje

100 % kava arabika

Neto teža: 100g/250 g

Več o tej kavi

Tabi was released in 2002 by Cenicafé, Colombia's national coffee research center. It is a cross of Typica, Bourbon and Timor Hybrid, which gives it good resistance to leaf rust while keeping much of the classic cup quality of its Typica and Bourbon parents. Its name means "good" in the Guambiano language of Cauca's Indigenous Misak people. The plants grow tall and the beans are large and elongated. In the cup, Tabi is known for sweetness, a juicy acidity and a clean structure. Because it balances hardiness with elegance, it works well as a base for experimental processing.

That's where Nestor Lasso comes in. At El Diviso, his family farm near Pitalito in Huila, Nestor is one of the best-known young producers in Colombia. He's recognized for precise, adventurous fermentation, and his lots regularly appear in competition routines and on the menus of top specialty roasters. With carbonic maceration, whole ripe cherries go into sealed tanks filled with CO₂. Without oxygen, fermentation happens slowly and partly inside the cherry, and he watches pH, temperature and time closely. The result is a cup with intense aromatics, winey and tropical fruit, and a silky, almost liqueur-like body. Because Tabi has a clean, sweet structure, it keeps its shape under that intensity instead of tipping into funk.

Tabi carbonic maceration from El Diviso shows how a Colombian-bred, rust-resistant variety can also be a showpiece coffee.

Navodila za pripravo

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FILTER:

Kava: 20 g
Voda: 340 g
(Razmerje kava-voda 1:17)
Čas: 2:30
Temperatura vode: 93 °C
Mletje: Srednje (pribl. 650 μm)

Nasveti za filter kavo:

- Fino mletje = daljši čas priprave, polnejši in intenzivnejši okus.
- Grobo mletje = krajši čas priprave, lažji in nežnejši okus.

- Nižje razmerje kava-voda (več kave, manj vode) = polnejši in intenzivnejši okus.
- Višje razmerje kava-voda (manj kave, več vode) = nežnejši in bolj uravnotežen okus.

- Višja temperatura (94–95 °C) = več sladkobe, več telesa.
- Nižja temperatura (90–92 °C) = manj grenkobe, več kislosti.

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ESPRESSO:

Kava: 18 g
Napitek: 45–50 g
Čas: 0:23
Temperatura vode: 93 °C (201 °F)
Mletje: Fino (pribl. 250 μm)

Profil kave

Idealno za: Filter (pour over)
Odlično deluje tudi kot: Espresso, French Press, Aeropress, Cold Brew
Profil okusa: Jasmin, sladkorni trs
Sorta: Tabi
Nadmorska višina:1700 m – 1800 m
Postopek: Karbonska maceracija
Ocena kakovosti: 88+
Svetlo praženje

100 % kava arabika

Neto teža: 100g/250 g

Več o tej kavi

Tabi was released in 2002 by Cenicafé, Colombia's national coffee research center. It is a cross of Typica, Bourbon and Timor Hybrid, which gives it good resistance to leaf rust while keeping much of the classic cup quality of its Typica and Bourbon parents. Its name means "good" in the Guambiano language of Cauca's Indigenous Misak people. The plants grow tall and the beans are large and elongated. In the cup, Tabi is known for sweetness, a juicy acidity and a clean structure. Because it balances hardiness with elegance, it works well as a base for experimental processing.

That's where Nestor Lasso comes in. At El Diviso, his family farm near Pitalito in Huila, Nestor is one of the best-known young producers in Colombia. He's recognized for precise, adventurous fermentation, and his lots regularly appear in competition routines and on the menus of top specialty roasters. With carbonic maceration, whole ripe cherries go into sealed tanks filled with CO₂. Without oxygen, fermentation happens slowly and partly inside the cherry, and he watches pH, temperature and time closely. The result is a cup with intense aromatics, winey and tropical fruit, and a silky, almost liqueur-like body. Because Tabi has a clean, sweet structure, it keeps its shape under that intensity instead of tipping into funk.

Tabi carbonic maceration from El Diviso shows how a Colombian-bred, rust-resistant variety can also be a showpiece coffee.

Navodila za pripravo

---
FILTER:

Kava: 20 g
Voda: 340 g
(Razmerje kava-voda 1:17)
Čas: 2:30
Temperatura vode: 93 °C
Mletje: Srednje (pribl. 650 μm)

Nasveti za filter kavo:

- Fino mletje = daljši čas priprave, polnejši in intenzivnejši okus.
- Grobo mletje = krajši čas priprave, lažji in nežnejši okus.

- Nižje razmerje kava-voda (več kave, manj vode) = polnejši in intenzivnejši okus.
- Višje razmerje kava-voda (manj kave, več vode) = nežnejši in bolj uravnotežen okus.

- Višja temperatura (94–95 °C) = več sladkobe, več telesa.
- Nižja temperatura (90–92 °C) = manj grenkobe, več kislosti.

---
ESPRESSO:

Kava: 18 g
Napitek: 45–50 g
Čas: 0:23
Temperatura vode: 93 °C (201 °F)
Mletje: Fino (pribl. 250 μm)