90+ Colombia Natural Ombligon by Nestor Lasso 500g

Colombia is where it’s at at present. Another incredible 90 pointer from Nestor Lasso. We’re thrilled to be able to share this rare and very special coffee with you.

Cherries are  hand picked at peak ripeness and then oxidized for twelve hours at a controlled temperature of no more than 25 degrees Celsius. Then first round of fermentation is in an anaerobic environment for 50 hours. After this, Nestor and his team repeat those steps, placing the coffee in an open-air tank for a second round of oxidation (20 hours) and then another round of anaerobic fermentation (30 hours). Lastly, the cherries undergo submerged fermentation with the musto collected during oxidation. Finally, the cherries are placed in a masquesina to dry until a moisture content of 11% is achieved.