el diviso natural decaf

About This Coffee

partner: CATA farmer: nestor lasso region: huila, colombia process: natural + EA alt: 1850 masl variety: ombligon cup profile: cherry red wine - lavender - strawberry - liquorice Ombligón is a rare and distinctive variety cultivated in Pitalito, Huila. Its careful processing and decaffeination maintain the integrity of flavor, ensuring a cup that highlights complexity and balance, while preserving the terroir expression of southern Huila. Step 1 – Selection & Cleaning Disinfection and flotation of cherries in water. Removal of impurities and low-density beans. Manual selection of only ripe cherries. Step 2 – Fermentation Protoco 40 hours of oxidation in plastic tanks. Anaerobic fermentation for 40 hours in bags/tanks at 17–20 °C. Collection of lixiviates for reuse in subsequent batches. Submerged fermentation with lixiviate recirculation for 28 hours at 17–23 °C. Thermal shock at 65–70 °C to stop fermentation and fix flavors. Step 3 – Controlled Drying Drying in stainless steel dehumidifiers, replicating drying curves. Conducted in a dark, hermetic room to protect terpenes and aromas. Maximum drying temperature: 37 °C. Final moisture: 10–11%. Step 4 – Storage Stored in traditional sacks with GrainPro bags. Step 5 – Decaffeination Processed at Descafecol, Colombia’s leading decaffeination plant, ensuring cup quality