{"product_id":"nestor-lasso-natural-ombligon","title":"NESTOR LASSO | NATURAL OMBLIGON","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Nestor Lasso\u003cbr\u003e\u003cstrong\u003eFarm: \u003c\/strong\u003eFinca El Diviso\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Colombia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Bruselas, Pitalito - Huila\u003cbr\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Ombligon\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Mosto Fermentation\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1550 to 1800 masl\u003cbr\u003e\u003cstrong\u003eTasting Notes: \u003c\/strong\u003eCherry Liquor, marshmallow, chocolate\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003eOmbligon is a rare Ethiopian landrace that has found an incredible expression at Finca El Diviso. Its name comes from \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eombligo\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, Spanish for belly button, referring to the distinctive shape of the cherry. Nestor Lasso's Ombligon has become particularly renowned through its appearances on some of the world's biggest coffee competition stages.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt El Diviso, Nestor has built a reputation for combining unusual varieties with highly controlled fermentation. Rather than processing simply for intensity, each stage is designed to develop sweetness, fruit and complexity while keeping enough clarity for the character of the variety to come through.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor this lot, perfectly ripe cherries undergo a complex multi stage fermentation. The coffee spends 24 hours anaerobically fermenting at 16 to 18°C, followed by a second 12 hour anaerobic fermentation in a temperature controlled BioMaster tank.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe final stage sees the cherries submerged for \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e36 hours at 32°C with mosto from the same Ombligon variety\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, a key step responsible for the coffee's explosive fruit character. Fermentation is stopped through hot and cold quenching before the coffee is precision dried in a sealed stainless steel dehumidification system.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA seriously technical process behind an incredibly expressive coffee. A proper Bloody Ripper.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eRecommended resting time before brewing or freezing:\u003c\/strong\u003e 14-20 days after roast.\u003c\/p\u003e\n\u003cpre class=\"cm-content q9tKkq_readonly m-0\"\u003e\u003cbr\u003e\u003c\/pre\u003e","brand":"Ripsnorter","offers":[{"title":"100G \/ OMNI","offer_id":55102829887827,"sku":null,"price":41.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0618\/1765\/1390\/files\/nestorlassonaturalombligon.jpg?v=1790689616","url":"https:\/\/ripsnorter.nl\/products\/nestor-lasso-natural-ombligon","provider":"Ripsnorter","version":"1.0","type":"link"}