Anaerobic Mosto Soaked Tabi by Nestor Lasso

About This Coffee

A special release Colombian coffee from producer Nestor Lasso, featuring the lesser-known Tabi varietal. Ripe cherries are selected via floating and undergo an intricate multi-stage experimental process: 80-hour anaerobic fermentation, 25-hour oxidation, pulping and a further 12-hour mucilage oxidation, followed by a 36-hour submerged fermentation in mosto (liquid from the initial fermentation) at 40°C, and finally dried in temperature-controlled parabolic dryers for three weeks. The resulting cup offers notes of green melon, Biscoff, and browned butter.

Origin

Colombia

Flavor Notes

Biscoff, Browned Butter, Green Melon

Roast Level

—

Processing

Anaerobic Fermentation, Mosto Soaked

Typology

Arabica

Tabi

Buy from Roaster

Father Coffee

When the founders went looking for specialty coffee in Johannesburg around 2012, they could not find what they wanted and decided to build it themselves. Father Coffee opened its first roastery and cafe in Braamfontein in 2013, and the operation has since expanded to include a flagship at Kramerville, an immense warehouse space with an in house bakery behind glass. Head roaster Chad Goddard oversees a program that releases around 60 different coffees each year, sourced from Ethiopia, Guatemala, and other origins worldwide. Father also operates a bakery, wine bar, and wine shops, with a curated list of natural and minimal intervention wines that mirrors the care brought to the coffee. The team trains baristas to identify defects through rigorous palate development and hosts cupping sessions as standard quality control. Father won the South African Barista Championship in 2024.

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