Anaerobic Natural Red Bourbon by Nestor Lasso

About This Coffee

A Colombia microlot from producer Nestor Lasso, made with hand-picked Red Bourbon cherries floated for ripeness. The coffee undergoes a complex multi-stage experimental process: a 70-hour anaerobic fermentation at 17°C, followed by 28-hour oxidation at up to 42°C, then a 30-hour anaerobic fermentation at 16–20°C, an 18-hour soak in 45°C water with leachates from the first fermentation, and finally drying across three phases. Tasting notes include Turkish delight, lime, and campfire s'mores.

Origin

Colombia

Flavor Notes

Lime, S'Mores, Turkish Delight

Roast Level

Medium Light

Processing

Anaerobic Natural

Typology

Arabica

Red Bourbon

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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