Ombligon: Nestor Lasso

Award Winning coffee grower Nestor Lasso strikes again with a carefully processed coffee boasting notes of pink grapefruit, cherry and cacao.

5 years ago, Nestor Lasso and his brother Adrian took over their family farm; developing their specialty coffee and experimentation offering.

Today, at 22 and 24, the two brothers have teamed up with Jhoan Vergara, also the child of a coffee farmer, to create El Diviso - a project to improve the quality and flavour of Colombian coffee. Nestor has been recognised and awarded by the UK Barista Championships for his coffees.

The Process:

At their facility in El Diviso; the coffee cherries are first oxidised in tanks for 48 hours - ensuring a PH level of above 5 is maintained. They are then washed with water at 50 degrees and sprayed with yeast to induce a thermal shock and kickstart an anaerobic fermentation process. Finally they are dried for 15 days until reaching a moisture level of 11%.

The Coffee:

Process: Experimental, Extended Natural Anaerobic

Varietal: Ombligon

Tasting Notes: Pink Grapefruit, Cherry, Cacao