Colombia Nestor Lasso Geisha Natural

BREW RECIPE / FILTER
BREW DEVICE / Origami Dripper
TEMPERATURE / 93C
DOSE / 15G
WATER VOLUME / 225G
BREW TIME / 2:30 Minutes
NUMBER OF POURS / 4
GRIND SETTING / EK43 – 14

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93.5C at the group head
BASKET / 22G VST
DOSE / 20G
YIELD / 45-60G
TIME / 24-32 Seconds

ABOUT NESTORS GEISHA NATURAL

The Lasso brothers (Nestor and Wilder) are world-renowned producers of incredible coffees. But up till recently, they hadn’t produced geisha. So when the Lassos told us they where working on geisha production, we had to try it.

This Giesha was fernebted for 72 hours (3 days) in mossto (the liquid extract from a previous coffee fermentation). After fermentation, the coffee is dried as a natural.

This coffee was Simon Guatherins (2026 Australian Brewers Cup Champion) back-up coffee for his competition routine.

WHY SIMON SELECTED THIS COFFEE

‘When in Dubai in February 2025, Nestor told me he and his brother had finally been working on processing Geisha. I was intrigued since it’s a variety they don’t traditionally grow and I trust the Lasso brothers’ ability in producing exceptionnal coffee. When I received the samples a few weeks later, it reminded me immediately of their world famous Ombligon lot, except this had much more citrus notes which I found was very unique. While the intensity was a little high for my liking, this was a fantastic coffee to blend with for competition, and I decided to purchase a bag of it.’ – Simon Gautherin, 2026 Australian Brewers Cup Champion