Nestor Lasso and El Diviso are known to create incredibly insane coffees. This Ombligon is a rare coffee that will Blow your Mind, literally! The coffee has been used by numerous Barista Champions around the globe in the Barista World Championships.

We only have a super limited amount of this very special coffee.

Explosive aromatics and Rich Intense Berries, Cherry Jolly Rancher, incredibly Sweet + Sticky, and Tropical fruit notes as it cools. Low acidity and huge body on espresso, cooling with some tropical fruits. With Filter it still has the big Rich Red Fruit profile but also more spices of vanilla + clove with hints of lavender and florals.

Ombligon is the localized term used for this Ethiopian Landrace Variety. Ombligon is bellybutton in Spanish, and is the reason why locals refer to this variety as the cherry has a belly. It is rare to find and there is talk that the variety arrived to Colombia from Central America, but there is no record of the precise provenance nor date.

Detailed Process:

Cherries at the optimal ripeness point are picked from the healthiest trees with the best foliage. Harvesting is done on rain-free days to ensure high sugar content and minimal water presence. The cherries are disinfected with alcohol, floaters are removed, and we classify the best cherries.

Fermentation Process:

At room temperature for 30 hours in open plastic drums for 20 hours at 30°C Anaerobic fermentation in closed plastic drums for 24 hours, at temperatures between 16-18 °C oxidation continues for 30 hours in tanks, aiming for the coffee to reach a temperature of 40°C. Then, cherries are placed inside the BioMaster tank, allowing us to control the second anaerobic fermentation stage for 12 hours at a 20°C controlled and sustained temperature. The final stage is submerging the cherries in hot water at 32°C for 36 hours, adding mosto from the same Ombligon variety. This process is what explodes the fruitiness in the profile.

Quenching (Thermal Shock):

Finally, a quenching treatment is done with Hot (60°C) water for 5 minutes and then Cold (14°C) water for 30 minutes to halter fermentation and kill microorganisms. Quenching is a specific method of rapidly cooling down coffee cherries. It is a critical step in various coffee processing methods.

Drying Process:

Coffee is dried in a hermetically sealed stainless steel dehumidifier until it reaches 20%. It follows a rest period for 12 hours and then continues 16 hours until it reaches 11%. Pristine Precision Drying is used to describe this system that maintains the coffee's pristine quality during the drying stage.

JACK SIMPSON - AUS - 3RD PLACE WBC 2023
FRANK LA - USA - US BARISTA CHAMPION 2024
ROMAN NEJEDLY - CZ- CZECH REPUBLIC BARISTA CHAMPION 2024
DOMINKA KOWALSKA- POL - POLISH BARISTA CHAMPION 2024
RYAN WIBAWA - IND - 3RD PLACE WORLD BREWERS CUP 2024
TOM HUTCHINS - AUS - AUSTRALIAN BREWERS CUP CHAMP 2024

We suggest letting the coffee rest for 2wks.

Transparency:

We paid Direct to LOHAS: $150/kg cad

Roasted Cost: $175/kg cad