Typica Mejorado — Nestor Lasso: FRUIT FORWARD BERRY ENSEMBLE
Biomaster-Controlled Anaerobic Mosto Process
A competition-level Typica Mejorado expressing a vibrant fruit-forward profile, layered berry intensity, and perfumed florals. This lot captures the harmony between controlled fermentation science and expressive Colombian terroir — delivering clarity, juiciness, and refined sweetness in every cup.
Flavour Profile
Perfumed Florals · Berry Jam · Citrus · Passionfruit · Juicy
Fruit-driven and aromatic with a silky structure. Opens with lifted florals and berry sweetness, followed by citrus brightness and tropical passionfruit, finishing clean, elegant, and lingering.
Coffee Details
Origin: Bruselas, Pitalito — Huila, Colombia Producer: Nestor Lasso Farm: El Diviso Variety: Typica Mejorado Altitude: 1,550 – 1,800 MASL Temperature Range: 16 – 23 °C Typology: Arabica Score: 89+
About Typica Mejorado
Originally from Ecuador, Typica Mejorado is celebrated for its bright floral aromatics, natural sweetness, and clean, silky cup structure. It often presents notes of jasmine, citrus, and tropical fruits with a refined body — making it highly valued in competition settings for both clarity and elegance.
Fruit Forward — Berry Ensemble Concept
This profile beautifully encapsulates a spectrum of berry expression within a fruit-forward coffee style.
The goal is balance — where vibrant fruit intensity meets structured sweetness and a polished finish. It showcases the craftsmanship behind advanced fermentation, delivering complexity while maintaining cup precision.
Fermentation Process
Stage 1 — Anaerobic Fermentation Cherries undergo anaerobic fermentation in 24 kg bags or sealed cans for 12 hours at controlled temperatures between 16–18 °C.
Stage 2 — Oxidation Phase Coffee is transferred to tanks for 36 hours of oxidation, carefully monitored to ensure temperatures remain below 36 °C.
Stage 3 — Biomaster Anaerobic Fermentation Beans are placed inside Biomaster equipment for 48 hours of anaerobic fermentation at temperatures not exceeding 18 °C. This system allows precise control over pressure, temperature, and microbial activity.
Stage 4 — Mosto Submerged Fermentation Coffee is submerged in water and mosto from previous fermentations of the same variety for 24 hours, recirculated at 22 °C to intensify fruit complexity and structure.
Detailed Cherry Processing
• Hand-selected ripe cherries (24–26° Brix) • Sourced from the healthiest trees • Thermal shock wash at 60 °C upon arrival • Manual sorting to ensure only peak-ripeness processing
Pristine Precision Drying
Drying takes place in hermetically sealed stainless-steel dehumidifiers until:
• Moisture reaches 11% • Water activity drops below 0.6%
Drying duration: Maximum 4 days Stabilization: Minimum 2 weeks
This controlled system preserves aromatic integrity and cup clarity while preventing over-fermentation or flavour loss.
In the Cup
Silky · Juicy · Floral-Lifted · Clean Finish
A composed, fruit-expressive cup with layered berry depth, elegant acidity, and perfumed aromatics — designed for both competition brewing and high-end filter service.
Why We Love It
This coffee represents the intersection of innovation and terroir.
Nestor Lasso’s fermentation precision elevates Typica Mejorado into a profile that is vibrant yet structured — fruit-forward yet impeccably clean.
We love its clarity, its perfumed lift, and the way the berry sweetness unfolds in layers from aroma to finish.
A true modern competition coffee — expressive, technical, and unforgettable.