NESTOR LASSO | OMBLIGON

REGION: COLOMBIA, EL DIVISO

VARIETY: OMBLIGON

PROCESS: NATURAL, THERMAL SHOCK, 1750MASL

NOTES: STRAWBERRY, CHERRY MACARON

FINCA EL DIVISO IN HUILA, COLOMBIA, PRODUCES A STANDOUT NATURAL OMBLIGON LOT—A RARE VARIETAL WITH ETHIOPIAN ROOTS, KNOWN LOCALLY AS THE “BELLY BUTTON” CHERRY.

CHERRIES ARE HANDPICKED AT PEAK RIPENESS, OXIDIZED FOR 48 HOURS WITH MUSTO RECIRCULATION, THEN THERMALLY SHOCKED AND FERMENTED ANAEROBICALLY WITH BREWER’S YEAST FOR 38 HOURS.

AFTER DRYING AND STABILIZING, THEY FINISH IN MARQUESINAS OVER 15 DAYS.