Origin: Colombia
Region: Bruselas, Huila
Altitude: 1750 MASL
Producer: Nestor & Adrian Lasso
Variety: Ombligon
Process: Thermal Shock Anaerobic Natural DECAF

Tasting notes: Silky and sweet with notes of strawberry, cherry and florals.

El Diviso has become internationally recognised for innovative processing methods 
and rare varieties such as Ombligón. 
Ombligon comes from the Spanish word for belly button, referring to the distinctive 
shape of the bean. 
For this lot, ripe Ombligón cherries undergo an extended fermentation process 
designed to build sweetness and aromatic depth. The cherries are first oxidised, then 
moved through staged anaerobic fermentations, controlled thermal shock wash. 
After drying, the coffee is decaffeinated using the natural sugar cane process (EA 
decaf) 
For decaffeination, the Sugar Cane Process is used a method developed in Colombia. 
Molasses from sugar cane is fermented to produce ethanol, which is combined with 
acetic acid to create ethyl acetate (EA), a naturally occurring compound found in 
fruits and fermented products. The beans are gently steamed to open their structure, 
then washed with EA to remove caffeine, and finally rinsed and dried.