ZOOM IN - NESTOR LASSO OMBLIGON
This coffee comes from Nestor Lasso in Bruselas, Pitalito, Huila, Colombia, grown between 1550 and 1800 metres above sea level. The Lasso family are known for producing some of the most experimental and carefully processed coffees in Colombia.
Ombligon is a rare Ethiopian landrace variety. The name comes from the Spanish word ombligo, meaning belly button, which refers to the distinctive shape of the coffee cherry. It is uncommon to find this variety in Colombia, and while it is believed to have arrived via Central America, its exact origin remains unclear.
This lot highlights the floral elegance that Ombligon can produce. The profile is built around a fragrant bouquet reminiscent of jasmine, rose and lavender, creating a refined and complex cup.
Here's how it went down!
1️⃣ Harvest & Selection
Cherries are picked only at peak ripeness from healthy trees during rain-free days to maximise sugar content. The cherries are disinfected, floated to remove defects, and carefully hand sorted to select only the best fruit.
2️⃣ Fermentation Stage 1 - Oxidation (30 hours)
The cherries begin fermenting at room temperature in open plastic drums for around 30 hours, allowing oxidation and early microbial activity to begin developing aromatic complexity.
3️⃣ Fermentation Stage 2 - Anaerobic (24 hours)
The cherries are then sealed in plastic drums for 24 hours at controlled temperatures between 16–18°C. This stage deepens the fruit expression and structure of the cup.
4️⃣ Fermentation Stage 3 - Oxidation (30 hours)
Oxidation continues in tanks for around 30 hours until the coffee reaches roughly 40°C.
5️⃣ Fermentation Stage 4 - Anaerobic (12 hours)
The cherries are then transferred to a BioMaster tank where a second anaerobic fermentation takes place for 12 hours at a controlled temperature of 20°C.
6️⃣ Fermentation Stage 5 - Anaerobic with Mossto (36 hours)
The cherries are submerged in warm water at 32°C for 36 hours with mosto from the same Ombligon variety. Mosto is the liquid extracted from previous fermentations and helps intensify aromatic compounds and fruit character.
7️⃣ Quenching
A hot and cold water quenching step follows. The cherries are exposed to 50°C water for several minutes before cooling to around 20°C. This rapidly halts fermentation and stabilises the compounds developed during processing.
8️⃣ Precision Drying
The coffee is dried in a hermetically sealed stainless steel dehumidifier until it reaches around 20% moisture, rested briefly, and then dried further to a final moisture level of around 11%. This controlled drying system helps preserve the delicate aromatics created during fermentation.
