Apollon's Gold - Nestor Lasso - Washed Ombligon | Colombia
Colombia — Néstor Lasso El Diviso Ombligón (Anaerobic Natural)
Tastes Like — 🥭 Passionfruit • 🍓 Strawberry Ice Cream • 🌹 Rose Hip Tea
DETAILS
- Producer: Néstor Lasso
- Farm: El Diviso
- Region: Huila, Colombia
- Varietal: Ombligón
- Process: Anaerobic Natural
- Altitude: 1750–1850 MASL
- Size: 100g
INTRO
We are thrilled to introduce the very first Ombligón in our lineup, from an expert of this varietal, Néstor Lasso. His farm, El Diviso is gaining fame for its use in World Barista Championship including 2022 champion's coffee.
THE PRODUCER
Néstor Lasso operates El Diviso at 1750–1850 metres above sea level in Huila, Colombia. His farm has gained fame for its use in World Barista Championship, including the 2022 champion's coffee, establishing Lasso as an expert in cultivating and processing the rare Ombligón varietal.
This coffee is super vibrant with sweet tropical flavours mainly created by the magic of fermentation, displayed on its bright and transparent acidity with super clean body brought by the cultivar.
THE PROCESS
The Anaerobic Natural process at El Diviso involves:
- 🍒 Cherry Selection — Careful picking at peak ripeness
- 🧪 Anaerobic Fermentation — Sealed fermentation environment
- ☀️ Natural Drying — Whole cherries dried with fruit intact
- 🔬 Controlled Processing — Magic of fermentation creating sweet tropical flavours
- 💎 Clean Body — Super clean body brought by the cultivar
This anaerobic natural process creates super vibrant sweet tropical flavours whilst maintaining bright transparent acidity and super clean body.
THE CUP
Insane flavours of raspberry ice cream, rose hip tea and passionfruit body. Super vibrant with sweet tropical flavours mainly created by the magic of fermentation, displayed on its bright and transparent acidity with super clean body brought by the cultivar. The very first Ombligón in our lineup, from World Barista Championship-famed El Diviso.
Flavour Notes
- 🥭 Passionfruit
- 🍓 Strawberry Ice Cream
- 🌹 Rose Hip Tea
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
What does 'Filter' or 'Espresso' Roast mean?
Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
Colombia — Néstor Lasso El Diviso Ombligón (Anaerobic Natural)
Tastes Like — 🥭 Passionfruit • 🍓 Strawberry Ice Cream • 🌹 Rose Hip Tea
DETAILS
- Producer: Néstor Lasso
- Farm: El Diviso
- Region: Huila, Colombia
- Varietal: Ombligón
- Process: Anaerobic Natural
- Altitude: 1750–1850 MASL
- Size: 100g
INTRO
We are thrilled to introduce the very first Ombligón in our lineup, from an expert of this varietal, Néstor Lasso. His farm, El Diviso is gaining fame for its use in World Barista Championship including 2022 champion's coffee.
THE PRODUCER
Néstor Lasso operates El Diviso at 1750–1850 metres above sea level in Huila, Colombia. His farm has gained fame for its use in World Barista Championship, including the 2022 champion's coffee, establishing Lasso as an expert in cultivating and processing the rare Ombligón varietal.
This coffee is super vibrant with sweet tropical flavours mainly created by the magic of fermentation, displayed on its bright and transparent acidity with super clean body brought by the cultivar.
THE PROCESS
The Anaerobic Natural process at El Diviso involves:
- 🍒 Cherry Selection — Careful picking at peak ripeness
- 🧪 Anaerobic Fermentation — Sealed fermentation environment
- ☀️ Natural Drying — Whole cherries dried with fruit intact
- 🔬 Controlled Processing — Magic of fermentation creating sweet tropical flavours
- 💎 Clean Body — Super clean body brought by the cultivar
This anaerobic natural process creates super vibrant sweet tropical flavours whilst maintaining bright transparent acidity and super clean body.
THE CUP
Insane flavours of raspberry ice cream, rose hip tea and passionfruit body. Super vibrant with sweet tropical flavours mainly created by the magic of fermentation, displayed on its bright and transparent acidity with super clean body brought by the cultivar. The very first Ombligón in our lineup, from World Barista Championship-famed El Diviso.
Flavour Notes
- 🥭 Passionfruit
- 🍓 Strawberry Ice Cream
- 🌹 Rose Hip Tea
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
What does 'Filter' or 'Espresso' Roast mean?
Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
Description
Colombia — Néstor Lasso El Diviso Ombligón (Anaerobic Natural)
Tastes Like — 🥭 Passionfruit • 🍓 Strawberry Ice Cream • 🌹 Rose Hip Tea
DETAILS
- Producer: Néstor Lasso
- Farm: El Diviso
- Region: Huila, Colombia
- Varietal: Ombligón
- Process: Anaerobic Natural
- Altitude: 1750–1850 MASL
- Size: 100g
INTRO
We are thrilled to introduce the very first Ombligón in our lineup, from an expert of this varietal, Néstor Lasso. His farm, El Diviso is gaining fame for its use in World Barista Championship including 2022 champion's coffee.
THE PRODUCER
Néstor Lasso operates El Diviso at 1750–1850 metres above sea level in Huila, Colombia. His farm has gained fame for its use in World Barista Championship, including the 2022 champion's coffee, establishing Lasso as an expert in cultivating and processing the rare Ombligón varietal.
This coffee is super vibrant with sweet tropical flavours mainly created by the magic of fermentation, displayed on its bright and transparent acidity with super clean body brought by the cultivar.
THE PROCESS
The Anaerobic Natural process at El Diviso involves:
- 🍒 Cherry Selection — Careful picking at peak ripeness
- 🧪 Anaerobic Fermentation — Sealed fermentation environment
- ☀️ Natural Drying — Whole cherries dried with fruit intact
- 🔬 Controlled Processing — Magic of fermentation creating sweet tropical flavours
- 💎 Clean Body — Super clean body brought by the cultivar
This anaerobic natural process creates super vibrant sweet tropical flavours whilst maintaining bright transparent acidity and super clean body.
THE CUP
Insane flavours of raspberry ice cream, rose hip tea and passionfruit body. Super vibrant with sweet tropical flavours mainly created by the magic of fermentation, displayed on its bright and transparent acidity with super clean body brought by the cultivar. The very first Ombligón in our lineup, from World Barista Championship-famed El Diviso.
Flavour Notes
- 🥭 Passionfruit
- 🍓 Strawberry Ice Cream
- 🌹 Rose Hip Tea
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
What does 'Filter' or 'Espresso' Roast mean?
Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
