This coffee is a rare Ombligon varietal from Huila, Colombia, grown at 1850 meters altitude. Produced by Nestor Lasso at El Diviso, it undergoes an anaerobic natural process with multi-stage fermentations including 40 hours of oxidation followed by anaerobic fermentation, then aerobic oxidation, and another round of anaerobic fermentation in mossto. The coffee is finished with thermal shock washing and decaffeinated using the sugarcane EA process. The result is a sweet, rich cup with pronounced strawberry, cherry, and single-origin chocolate notes, complemented by red wine undertones. Suitable for both filter and espresso brewing.
