NESTOR LASSO’S DECAF OMBLIGON IS THE BOMB!
Nestor Lasso and his brother Adrian produce outstanding coffees at their farm, El Diviso. They are known for their innovative and precise processing methods, which yield wild flavors. Ombligon means ‘belly button,’ a nod to the coffee’s shape. They start by picking only the ripest cherries. The cherries are oxidized for 12 hours at a steady temperature, then fermented without oxygen for 50 hours. After that, the coffee is oxidized again for 20 hours and undergoes a second anaerobic fermentation for 30 hours. The cherries then undergo a final fermentation in water and mosto collected during oxidation. Once finished, the coffee is dried on raised beds until it reaches 11% moisture. It then goes through the EA Sugarcane decaffeination process. The result is a fruity, sweet cup with flavors of pineapple, creme brulee, and raisinette.
