Nestor Lasso [Ombligon]

The Return of Nestor Lasso's Ombligon!

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

The cherries, harvested at full ripeness, undergo a long oxidation phase: 48 hours in the open air, 12 hours of rest, followed by an additional 60 hours under controlled temperature (30–40 °C). They are then placed in sealed tanks for 24 hours of anaerobic fermentation with recirculation of the must (the sweet juice extracted from the coffee cherries).

The process is halted by a thermal shock at 60 °C, which locks in the aromas, followed by 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’s an ultra-fruity coffee with vibrant acidity and a rich, indulgent sweetness reminiscent of strawberry and raspberry jam, balanced by the delicate sweetness of peach.