Colombia – Nestor Lasso [Ombligon]

The return of the Nestor Lasso Navel!

Grown at more than 1,750 m above sea level in Pitalito (Huila), this microlot of the rare Ombligon variety, produced by the talented Nestor Lasso, offers us a funky, complex cup overflowing with fruit.

The cherries, harvested at full maturity, go through a long oxidation phase: 48 hours in the open air, 12 hours of rest, then an additional 60 hours with temperature control (30–40 °C). They are then placed in closed tanks for 24-hour anaerobic fermentation with recirculation of the musto (the sweet juice from coffee cherries).

The process is stopped by a thermal shock at 60 °C that fixes the aromas, before drying by combining sun exposure and dehumidifier (60–70 h at ~35 °C) until 10.5–11.5% humidity is reached.

In a cup, it is an ultra fruity coffee, with a bright acidity and a gourmet sweetness of strawberry and raspberry jam, balanced by the delicate sweetness of peach.

• Variety: Ombligon
• Process: Natural Anaerobic
• Altitude: +1750m
• Région : Huila
• Producteur : El Diviso / Nestor Lasso
• Tasting notes: Strawberry Jam, Raspberry & Peach