Decaf Anaerobic Natural Ombligon by Nestor Lasso, Huila

489 ZAR

OMBLIGON is OMBLIBACK! Same lot, same ridiculous advanced process, and same intensity but this time, it’s DECAF Yes, even without caffeine Nestor delivers a coffee full of depth and complexity. He begins his signature process on the lesser-known varietal by selecting and hand-sorting the ripest cherries, after which they endure multiple stages of fermentation and processing. The first is an oxidation process that lasts 40 hours. Cherries are then Anaerobically fermented twice at a cool 16-18°. This is proceeded by a warm 28hr lecheate soak at 39°. The fermentation process is completed by a hot 65-70° thermal shock. Coffee is then moved to parabolic solar dryers and soaked in ethyl acetate derived from sugarcane to dissolve caffeine. A sweet, winey raspberry and cacao nib bedtime treat 🛏️

Origin

Colombia Huila

Process

anaerobic

Varietal

Ombligon

Altitude

1910 m