Colombie - El Diviso Ombligon ! DÉCAFÉINÉ !! Filtre & Espresso

Origin: Colombia

Region: Pitalito - Huila

Process: Natural Anaerobic Thermal Shock - "Sugar cane" Decaffeinated 

Varieties: Ombligon

Producer: Nestor Lasso

Altitude: 1850m

Tasting notes:  Yellow fruit candies, cherry, red fruits, tropical fruits.

* 250g bag of pure joy!

Five years ago, Nestor Lasso and his brother Adrian took over the family farm and ventured into specialty coffee and experimentation instead of growing coffee like their parents.

Today, at 22 and 24 years old, the two brothers have partnered with Jhoan Vergara, also the son of a coffee grower, to create El Diviso.

El Diviso brings together the two family-run farms El Diviso (Nestor and Adrian Lasso) and Las Flores (Jhoan Vergara), near the town of Pitalito, in the Huila region of Colombia. This partnership was wonderful because these three young men combined their knowledge to improve quality.

Then, three years ago, Cat & Pierre, founders of CATA Export, and the three producers began a journey of trial and error to define fermentation processes and protocols on the farm, with the goal of connecting these coffees directly to the UK market.

This learning process took time and money, but the result has been exciting: these coffees have now been used in many barista competitions across Europe. They recently won first place at the Brewers Cup in Ireland and third place in Austria.

NESTOR'S WORDS :

"I grew up in a vereda (locality, ed.) called Normandia, near the town of Pitalito, in the south of the Huila region.

I have always grown up on a farm and, as far back as I can remember, the area has always been a coffee-growing region.
Here, I had a very healthy childhood; everyone knows one another and it is safe. My childhood memories are of playing in nature, playing hide-and-seek, and I was always super happy to be here.
In general, coffee producers are poorly paid, and it is not very attractive work. The only thing that keeps producers from going hungry is eating the fruits and vegetables grown on the farm.

When it comes to material goods, we only have access to the bare necessities. So many young people prefer to go to the city to find an office job or work that is less physically demanding because they think coffee isn't worth it.

Beyond the economic benefits of specialty coffee, I have always had a passion for production. When I realized that specialty coffee offered a real opportunity for economic development, and that I could also expand my knowledge of coffee production, especially processing, I really got into it.
I more or less understand how the market works thanks to the close partnership we have with Cat and Pierre, and social media also lets us see who buys our coffees. It also lets us see how specialty coffees are marketed in Europe.
Cat told me how important the sensory side of the business is, and she encouraged me to learn to cup so I could control the quality of what is produced and understand the impact of the processes and whether or not they improve the cup.

We must not forget that coffee prices are very high right now, which is why many producers want to know how we work. But we quickly identify people who are truly motivated to produce specialty coffee, who come to ask us questions and learn with us, and those who see it only as a temporary opportunity to make money.

What really makes the difference is the producer's passion for coffee. If you're not naturally passionate, you'll never make it!
Often, some coffee producers here have a lot of money because they own a lot of land and the best machines available. But they aren't interested in specialty coffee; they don't see the point of changing because they aren't as passionate about coffee as we are.
I've noticed that specialty coffee consumption in the country has changed a lot in recent years. Until recently, Colombians drank only coffee byproducts, everything that couldn't be exported. But people here have understood that coffee is a much more noble product than it might seem. Many producers now keep some of their harvest to roast themselves and drink at home. All the excitement around specialty coffee has really brought about a different way of looking at coffee."

THE PROCESS: 

● STEP 1. THE OMBLIGON NATURAL PROCESS BEGINS WITH HARVESTING AT OPTIMAL RIPENESS - WITH BRIX LEVELS RANGING BETWEEN 24 AND 26 DEGREES.

THE COFFEE IS PLACED IN PLASTIC TANKS TO OXIDIZE (48 HOURS). DURING THIS PROCESS, THE LEACHATE EXPELLED BY THE PLANT IS RECIRCULATED UNTIL THE END OF THE BRIX AND PH MEASUREMENT CYCLE (4.5).

● STEP 2. A THERMAL SHOCK IS CARRIED OUT AT A TEMPERATURE OF 50°C, AND THE COFFEE IS PLACED IN SEALED PLASTIC TANKS TO START ANAEROBIC FERMENTATION.
DURING ANAEROBIC FERMENTATION, SACCHAROMYCES YEAST WAS ADDED. CEREVISIAE STRAIN TYPE T58, USED TO IMPROVE PROFILES IN THE BREWING INDUSTRY.

THE SOLUTION WAS ADDED TO THE CHERRIES BY SPRAYING AND LEFT TO CONDITION AND MULTIPLY FOR 80 HOURS.

● STEP 3. AFTER THIS PROCESS, THE CHERRIES ARE MECHANICALLY DRIED TO DEHYDRATE AS MUCH WATER AS POSSIBLE (ABOUT 12 HOURS), THEN THEY ARE SUN-DRIED (ABOUT 15 DAYS) - THEN WE EXAMINE THE PHYSICAL AND SENSORY QUALITY.

● STEP 4. DECAFFEINATED USING THE "SUGAR CANE" PROCESS