Nestor Lasso [Ombligon]

The return of Nestor Lasso's Ombligon!

Grown at an altitude of over 1,750 meters in Pitalito (Huila), this micro-lot of the rare Ombligon variety, produced by the talented Nestor Lasso, offers us a funky, complex cup bursting with fruit.

The cherries, harvested when fully ripe, undergo a long oxidation phase: 48 hours in the open air, 12 hours of rest, then an additional 60 hours under controlled temperatures (30–40°C). They are then placed in closed vats for 24 hours of anaerobic fermentation with recirculation of the mosto (the sweet juice extracted from coffee cherries).

The process is stopped by a thermal shock at 60°C, which fixes the aromas, before drying that combines sun exposure and a dehumidifier (60–70 hours at ~35°C) until the moisture content reaches 10.5–11.5%.

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