COLOMBIA El Diviso Ombligon Fermented Natural

 【Cupping Comment】  

① The gorgeous aroma of golden kiwi and hibiscus.

② The refreshing brightness of rose hip complements the rich mango flavor.

③ A subtle hint of papaya followed by a refreshing touch of green apple.

【Origin】 Colombia

【Region】 Bruselas, Huila

【Farm】 El Diviso / Nestor Lasso

【Altitude】  1600-1800m

【Variety】 Ombligon

【Process】  Fermented Natural

Roast Level】  1 light roast

【Flavor】  golden kiwi, hibisus, rose hip, mango, papaya, green apple

【Start date of handling】　2025, 3/3

We ship coffee beans within 7 days of roasting.  

About the beans, stickers and flavor illustrations that arrive 

伝統と探究心を持ち合わせた、若き生産者兄弟

ネストル・ラッソさんは、ウィラのブリュッセル地区で26年間コーヒー栽培を続けてきた農園の、若き2代目です。兄のアドリアン・ラッソさんと共に、現在は希少品種を含む6種類を栽培しています。

Nestor Lasso: A Young Innovator in Coffee Cultivation

Nestor Lasso is the second-generation coffee farmer of a family-run estate in the Brussels region of Huila, where coffee has been cultivated for 26 years. Together with his brother,

Adrian Lasso, he currently cultivates six varieties, including rare and exotic ones.

周辺の同じ若手農園主たちや地元のコーヒー研究機関と共同して、様々な発酵材料や方法を用いたチャレンジングなコーヒー生豆を作り続けています。その探究心の深さは、このお豆の驚くほど細かい精製工程をみると、よくわかります！

Working alongside other young producers in the region and local coffee research institutions, Nestor continuously experiments with innovative fermentation techniques and materials. His deep curiosity is evident in the incredibly detailed processing methods used for this coffee.

【精製工程】

① チェリーの収穫は降雨時を避けて、晴天が続く期間に行う。これによりチェリーの糖度が高まり水分が適度に抜けて甘みが増す。糖度(Bx)24°C〜26°Cのチェリーを選別

② チェリーをアルコール濃度5%の水で除菌。フローターやディフェクトチェリー、夾雑物を取り除き完熟果実のみに選別

③ 袋に入れ(脱気はしないで袋を閉じるだけ)、48時間の好気発酵を促す。その後口を開けて12時間、さらに閉じて60時間。袋内の温度を30〜40°Cに保つ。60時間の終わりに袋の口を明けたまま発酵を進め温度を上げていく(状況により時間は前後する)。

④ プラスチックタンクに移し、2で滲み出た浸出液も一緒にタンクに入れて嫌気発酵を24時間行う。

⑤ チェリーを一度洗い、50°Cのお湯を投入し、発酵を止める

⑥ 脱水し、天日乾燥で水分がある程度抜けたところで、除湿機にかけ水分値を11%まで下げる(約60～70時間)

[Processing Method]

1. Harvesting
   Cherries are harvested during dry periods, avoiding rainy days. This allows them to develop higher sugar content while naturally reducing excess moisture, enhancing their sweetness. Only cherries with a Brix level of 24–26°C are selected.

2. Selection & Sanitization
   The cherries are sanitized in water with a 5% alcohol concentration to remove bacteria. Floaters, defective cherries, and foreign materials are separated, ensuring that only fully ripe cherries remain.

3. Aerobic Fermentation
   The selected cherries are placed in bags, sealed without vacuuming, for 48 hours to initiate aerobic fermentation. The bags are then opened for 12 hours and resealed for another 60 hours while maintaining an internal temperature of 30–40°C. At the end of this stage, the bags are left open to allow the temperature to rise gradually, further progressing the fermentation process. The duration may be adjusted based on conditions.

4. Anaerobic Fermentation
   The cherries are transferred to plastic tanks along with the extracted liquid from the previous step. They undergo anaerobic fermentation for 24 hours.

5. Stopping Fermentation
   The cherries are washed and immersed in 50°C hot water to halt the fermentation process.

6. Drying
   Excess water is drained, and the cherries are sun-dried until the moisture content is sufficiently reduced. They are then placed in a dehumidifier, further lowering the moisture level to 11% over approximately 60–70 hours.

ネストルさん「私たちは世界の大きなコーヒーサークルの一員です。生産者として常に良いものを生み出そうと、家族一丸となり情熱的に前進しています。でも我々のコーヒーを世界中の人に楽しんでもらえるのは、輸出入、販売、そして一杯のコーヒーを作ってくださる皆さんがいるからこそです。我々はチームです。皆さんに感謝してこれからも情熱を注ぎ、素晴らしいコーヒーを生産していきます」

Nestor:
"We are part of the global coffee community. As producers, my family and I are constantly pushing forward with passion, striving to create the best coffee we can. But the reason people around the world can enjoy our coffee is because of those involved in exporting, importing, selling, and brewing each cup. We are a team. With deep gratitude for everyone in this process, we will continue to pour our passion into producing outstanding coffee."