This is a decaf coffee from the El Diviso farm in Huila, Colombia, cultivated by Nestor Lasso at 1850 meters altitude. It is the rare Ombligon variety, processed using natural methods with EA (ethyl acetate) decaffeination. The coffee undergoes a complex processing protocol including anaerobic fermentation and thermal shock. The cup profile features notes of cherry, red wine, lavender, strawberry, and liquorice.
