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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

• Disinfection and flotation of cherries in water.
• 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, 

This decaffeinated Ombligon reveals its character beautifully across different brew ratios. Because it is a decaf, using a slightly higher dose helps achieve an intensity comparable to a conventional coffee, otherwise it may present a lighter, more “tea-like” profile.

Due to its intense processing, the coffee is highly soluble and responds best to minimal agitation. A slightly coarser grind and a lower brewing temperature of around 88–92 °C allow its complex structure to shine.

• 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.

Billing

• Initial Order: Charged immediately upon signup.
• Recurring Orders: Billed on the 1st of each month.

Cancellation
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