What you got
- Single Origin - Colombia El Diviso Thermal Shock Yeast Anaerobic Natural - 120g ( Whole Bean )
Origin: Colombia
Region: Huila
Process: Thermal Shock Yeast Anaerobic Natural
Variety: Ombligon
Roast: Medium Light
Taste Note: Roselle, Purple Grape, Apple Juice
Suitable for Handrew
产地： 哥伦比亚
产区 ：Pitalito, Huila
生豆处理方式：热冲击酵母厌氧日晒
品种: Ombligon
烘培程度：中浅度烘培
风味： 黄肉西瓜， 百香果， 柳橙果酱
适合手冲
Introducing a truly exceptional competition lot: Ombligon, crafted by the visionary Nestor Lasso at Finca El Diviso.
This coffee embodies innovation and mastery, blending cutting-edge processing techniques with expert agronomy.
It begins with cherries harvested at peak ripeness (21-24 Brix), followed by an initial 48-hour open-air oxidation. Throughout this stage, Brix and pH levels are carefully monitored while mossto is recirculated, enhancing complexity. The cherries are then rinsed at 50°C, a thermal shock that loosens their molecular structure, priming them for fermentation.
Next comes a meticulously controlled 38-hour fermentation at 32°C, enriched with brewer’s yeast to amplify Ombligon’s deep, layered sweetness.
Drying is executed in two precise phases: an initial 12-hour mechanical drying, followed by a two-day stabilisation in bags. The cherries are then carefully laid on Marquesinas for 15 days to achieve optimal moisture balance.
The result? A coffee that is nothing short of extraordinary. Bursting with confectionery sweetness, it dazzles with notes of raspberry liquorice, red cherry, and bergamot. A true champion on the global stage, this lot exemplifies the pinnacle of modern coffee processing—groundbreaking, refined, and unforgettable.
