Nestor Lasso, El Diviso - Anaerobic Yeast Thermal Shock Natural Ombligon - Colombia

This coffee is a rare variety, of which not much is understood. It is suggested that it is related to the Ethiopian heirloom variety. The name ombligon originates from the elongated shape of the bean and a belly-button-shaped nodule on its base.

Maybe most famous as Australian barista champ Jack Simpson used Nestor’s Ombligon and placed 3rd at this past World Barista Championship!

At an impressive altitude of 1750 masl, this coffee undergoes a progressive process and drying. The result is a cup filled with a tropical aroma, featuring clear notes of passion fruit, pineapple, and cherries. The overall cup experience will be loved for its complexity

and high-quality acidity.

Farm: El Diviso, Huila, Pitalito, Colombia.

Altitude:  1750 m.a.s.l.

Taste Description: Wonderful tropical aroma with notes of passion fruit, pineapple & cherries with an amazing complexity and high-quality acidity.

Amount: Our specialty coffee range comes in 250-gram jars of whole beans roasted for filter or slightly edgy espresso, packed and shipped on demand for maximum freshness. These coffees hit the sweet spot between specialty coffee and competition-style coffee, with a taste profile that is both exciting and unique.

Fermentation + Process:

1. Cherries picked at 21-24 Brix degrees.
2. Coffee cherries placed in open tanks for 48 hours to oxidize, recirculating the coffee must, monitoring it to maintain 19 Brix degrees and pH above 5.
3. Floated in water to remove unripe and defected cherries
4. Rinsed with water at 50 degrees Celsius (thermal shock) to kick-start fermentation
5. Sprayed with brewer’s yeast before being sealed in an airtight tank
6. 38-hour fermentation in an anaerobic environment
7. Mechanically dried for 12 hours
8. Rested in closed bags for 48 hours in a dark room to stabilize
9. Dried under canopy for approximately 15 days until they reach 10.5% moisture.