Ombligon

Proudly introducing this remarkable competition lot: the Ombligon by renowned producer Nestor Lasso at Finca El Diviso.

This coffee is the result of innovation and pioneering expertise, masterfully blending advanced techniques and agronomy.

It starts with cherries harvested at peak ripeness (21 - 24 brix) and undergoes an initial 48-hour open-air oxidation, where brix and pH are closely monitored, and mossto is recirculated. The cherries are then rinsed at 50 degrees Celsius, a thermal process that loosens their molecular structure in preparation for fermentation.

Next, the cherries undergo a 38-hour fermentation at 32 degrees Celsius, enhanced by brewer's yeast, which draws out the Ombligon's sweet, layered flavours.

Finally, the cherries are dried in two stages: a 12-hour mechanical drying, followed by a two-day stabilisation in bags, and then placed on Marquesinas for 15 days until they reach optimal moisture.

The result is a true masterpiece, and it’s no surprise this coffee is winning competitions worldwide. It shines with confectionery sweetness and vibrant notes of raspberry liquorice, red cherry, and bergamot. Groundbreaking and refined, this coffee is a celebration of the best in modern coffee processing.