Ombligon - Nestor Lasso - Colombia

Ombligon - Natural - Finca El Diviso Five years prior, Nestor Lasso, alongside his brother Adrian, embarked on a transformative journey with their family farm, venturing into the realm of specialty coffee driven by a zeal for innovation and unparalleled quality. The duo joined forces with Jhoan Vergara to establish the farm known as “El Diviso”. United, this trio of enthusiastic and ingenious producers is crafting extraordinary coffees that undoubtedly merit widespread acclaim. The Process Unveiled: 1. Cherries are picked at optimal maturity with Brix degrees of 21-24. 2. Put in open plastic tanks to oxidise for 48 hours, during which coffee must is recirculated and monitored to ensure 19 Brix degrees and pH above 5. 3. Emptied into a cold water tank; floating ones (unripe, low density, Broca infected) are manually removed. 4. Rinsed with 50°C water (thermal shock) to loosen molecular structure and start fermentation, then transferred to airtight plastic bins. Brewers' yeast (1g per 5kg) diluted in 32°C water is sprayed on before sealing. Ferment for 38 hours. 5. Mechanically dried for about 12 hours to reach 18% moisture. 6. Placed in closed plastic bags to stabilise for 2 days in a dark room. 7. Placed in marquesinas to finish drying for about 15 days until they reach 10.5-11.5% moisture.