NESTOR LASSO | NATURAL OMBLIGON

Description

Producer: Nestor Lasso Farm: Finca El Diviso Origin: Colombia Region: Bruselas, Pitalito - Huila Varietal: Ombligon Process: Natural Fermentation: Mosto Fermentation Altitude: 1550 to 1800 masl Tasting Notes: Cherry Liquor, marshmallow, chocolate Ombligon is a rare Ethiopian landrace that has found an incredible expression at Finca El Diviso. Its name comes from ombligo, Spanish for belly button, referring to the distinctive shape of the cherry. Nestor Lasso's Ombligon has become particularly renowned through its appearances on some of the world's biggest coffee competition stages. At El Diviso, Nestor has built a reputation for combining unusual varieties with highly controlled fermentation. Rather than processing simply for intensity, each stage is designed to develop sweetness, fruit and complexity while keeping enough clarity for the character of the variety to come through. For this lot, perfectly ripe cherries undergo a complex multi stage fermentation. The coffee spends 24 hours anaerobically fermenting at 16 to 18°C, followed by a second 12 hour anaerobic fermentation in a temperature controlled BioMaster tank. The final stage sees the cherries submerged for 36 hours at 32°C with mosto from the same Ombligon variety, a key step responsible for the coffee's explosive fruit character. Fermentation is stopped through hot and cold quenching before the coffee is precision dried in a sealed stainless steel dehumidification system. A seriously technical process behind an incredibly expressive coffee. A proper Bloody Ripper. Recommended resting time before brewing or freezing: 14-20 days after roast.