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#034 Ombligon

#034 Ombligon

€15,00 EUR
€15,00 EUR
€150,00 kg
Sale Sold out
Tax included. Shipping calculated at checkout.

OMBLIGON ANAEROBIC NATURAL EA DECAF - EL DIVISO

Variety: Ombligon
Region: Pitalito, Huila
Farm: El Diviso, Nestor Lasso
Altitude: 1750 masl

Processing: Anaerobic Natural, EA Decaf

Sorting

  • Removal of impurities and low-density beans.
  • Manual selection of only ripe cherries.

Fermentation Protocol

  • 40 hours of oxidation in plastic tanks.
  • Anaerobic fermentation for 40 hours in bags/tanks at 17–20 °C.
  • Collection of lixiviates for reuse in subsequent batches.
  • Submerged fermentation with lixiviate recirculation for 28 hours at 17–23 °C.
  • Thermal shock at 65–70 °C to stop fermentation and fix flavors

Drying

  • Dried at 37°C in stainless steel dehumidifiers, to a moisture content of 11 to 10%.

Decaffeination

  • Processed at Descafecol, Colombia’s leading decaffeination plant, ensuring preservation of cup quality, using the EA (sugarcane) method.

Flavor palette: wild berries, cherry coke, tropical fruits, cacao nibs, malbec, licorice, 

Description

Already known but back in a new dress: the Ombligon from Nestor. This year, a few bags were decaffeinated, and we couldn’t resist. Exceptional decaf is still rare, and this one is a processing gem. The greens arrived just before Christmas, and I can already picture enjoying a cup on Christmas Eve.
In the cup, it stays close to the original Ombligon, just a touch softer. At a normal ratio, it shows a tea-like lightness from the decaf process. Updose it (15 g to 200 ml) and it really takes off.
Expect vibrant red fruits, wild berry and cherry-coke vibes, a slightly darker overall tone, and an herbal finish. Molasses and brown sugar bring a velvety, mouthwatering texture, with a hint of chocolate that’s all flavor, not roast.
A must-try for any coffee nerd, decaf or not.

Transparency

  • The lot DIV 50 is imported by CATA Exports.
  • Farmgate: 23 USD/kg
  • We paid 29,96€/kg to CATA Exports, including import and taxes.
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