Colombia Nestor Lasso Ombligon

Nestor Lasso represents the new generation of coffee producers in Colombia. He is in pursuit of producing thought-provoking flavor profiles that are truly one of a kind. Nestor and his brother Adrian run the family farm, Finca El Diviso. He has two uncompromising rules: never compromise on quality and do things radically different from what is traditionally accepted in Colombia. He planted different varieties and experimented with new processing techniques to achieve a higher quality product that appealed to the specialty market.

The ripest cherries are handpicked. The cherries are then oxidized in open tanks for 48 hours, recirculating the coffee Mosto, a liquid by-product of coffee fermentation that contains a vibrant microbial population of bacteria and yeasts, which reduces fermentation time and enhances complexity and flavor. The cherries are then thermal shocked with 122-degree water and fermented for 38 hours in airtight bins with brewers' yeast. The cherries are then mechanically dried for 12 hours to reach 18% moisture content. The cherries stabilized in closed bags for 2 days in the dark before they dried a final time in masquesina to 11% moisture.

Hot dang, y'all. This slaps so hard you'll start saying things slap again. Ombligon is the local term used for a rare Ethiopian Landrace Variety. In Spanish, Ombligo is a belly button. Locals call it the cherry with a belly. This coffee is magical. We tasted big flavors that reminded us of Watermelon Jolly Ranchers, Kiwi, pineapple, peach, and marshmallow. Wowza, y'all - do not miss this one. It's very, very, very tasty.