Tanat - Nestor Lasso Ombligon

The return of Nestor Lasso's Ombligon! Grown above 1,750 meters in Pitalito (Huila), this micro-lot of the rare Ombligon variety, produced by the talented Nestor Lasso, delivers a funky, complex cup bursting with fruit. The cherries, harvested at full ripeness, undergo a long oxidation phase: 48 hours in open air, 12 hours of rest, then a further 60 hours with temperature control (30–40°C). They are then placed in sealed tanks for a 24-hour anaerobic fermentation with mosto recirculation (the sweet juice from the coffee cherries).The process is halted by a thermal shock at 60°C that locks in the aromatics, followed by a drying stage combining sun exposure and a dehumidifier (60–70 hours at ~35°C) until reaching 10.5–11.5% moisture.In the cup, it's an ultra-fruity coffee, with bright acidity and an indulgent sweetness of strawberry jam and raspberry, balanced by the delicate softness of peach.