COLOMBIA EL DIVISO OMBLIGON ANAEROBIC NATURAL
Colombia El Diviso Ombligon Anaerobic Natural
VALUABLE TOP LOT
Nestor Lasso (22) and Adrian Lasso (24) took over their family farm and started producing specialty coffee and innovating. Later, they integrated Joan Vergara's farm "Las Flores" and the Lasso brothers' farm "El Diviso" to launch a new project "El Diviso" near Pitalito, Huila, Colombia. Collaborating with Catalina and Pierre, founders of CATA Export, they refined their fermentation processes and achieved direct trade in the UK market, and are now expanding to more regions. Their coffee has won numerous awards, including 1st place at the Irish Brewers Cup. Their partnership symbolizes CATA's philosophy of supporting young producers and fostering regional economic growth.
Ombligon Variety
Ombligon is a rare variety grown mainly in Colombia, especially in Huila. Due to its unique and excellent flavor, it is now used in various competitions, has won numerous awards, and is highly regarded and noticed by baristas and roasters around the world. Its name comes from the Spanish word "Ombligo" (navel) and is said to be derived from the shape of the cherry. Its origin is not clearly understood, but it is highly presumed to be a natural mutation or a cross with an heirloom variety. Some suggest a connection with Ethiopian heirloom varieties.
ANAEROBIC+FERMENTATION NATURAL PROCESS
1. Harvest: Only ripe cherries with high sugar content (BRIX 21-24 degrees) are hand-picked.
2. Oxidation: Cherries are placed in open tanks and exposed to oxygen for approximately 48 hours, with must recirculated.
3. Sorting: Defective beans are removed to maintain uniform quality across the entire lot.
4. Thermal Shock: Washed with hot water at approximately 50°C to loosen molecular structures, making fermentation more uniform.
5. Anaerobic Fermentation: Anaerobic fermentation in sealed containers for approximately 38 hours. Approximately 1g of brewing yeast is added per 5kg of cherries.
6. Drying: Machine dried, then stored in bags for 2 days to stabilize moisture content. After that, dried for approximately 15 days on covered drying racks (such as greenhouses) until moisture content reaches approximately 10.5-11.5%.
Origin:Colombia
Region:Bruselas,Huila
Variety:Ombligon
Producer:El Diviso / Nestor Lasso
Altitude:1750-1850m
Process:Anaerobic Natural
Taste:Floral,Blueberry,Cherry,Raspberry,Stone fruit,Syrup
Country of Origin: Colombia
Region: Huila, Bruselas
Variety: Ombligon
Producer: El Diviso / Nestor Lasso
Altitude: 1750-1850m
Processing Method: Anaerobic Natural
Taste: Floral, Blueberry, Cherry, Raspberry, Stone Fruit, Syrup
-
ROASTED:THE WORD COFFEE ROASTERS
Options may be selected depending on the brand. For brands with no selection options, the displayed options and roast level will be sold.
・Usually shipped within 3 business days from the day after payment is completed.
・Free shipping for purchases over 5,000 yen.
