This particular lot of coffee has been popped through several phases of processing including 48hrs of fermentation in aerobic recirculating tanks that pump the must (coffee juice) back over the top of the fermenting cherries as it breaks out, monitoring for brix and ph level constantly. It is then floated, with faults removed, before being washed in 50*c water to kickstart a new fermentation with cultured yeasts and sealed in anoxic tanks at 32*c for approx 38 hours. It is mechanically dried afterwards to bring the moisture level down around 18%, then transferred to sealed bags to homogenize over 2 days before being finished traditionally down to the target 10-12% in shaded marquesinas.
Fruit Salad - Colombia
£25.00
Origin
Colombia
Process
Multistage Natural
Roast
Omni
Tasting Notes
Mixed Fruit, Candy Sweet, Complex
Returning to our shelves is one of the most spectacular coffees we get our hands on in any given year. Nestor Lassos multi stage coffee always shows up with the flavour. A varietal that tastes like fruit juice and will delight everyone
A relatively new and unique varietal called Ombligon, named after the little dimple in the bottom of the coffee cherry that looks like a belly button (Ombligo in Spanish).
A once a year brew, get it before it is (ombli)gone!
