A Note From Us
I've cupped enough decafs to know what the decaffeination process usually takes away. The aromatics goes first, then the acidity, and what's left is a softer, flatter version of whatever the coffee was meant to be.
This lot didn't do that.
Ombligón has a distinctive signature - sweet cherry, raspberry, and an alluring brightness. When I cupped this lot, that character was still very much still there; in fact it jumped out of the cup. That's what made me buy it, and that's why I think you'll love this coffee.
The Farm
El Diviso has become one of Colombia's most respected farms for their relentless innovation with rare varieties and processing. Nestor and Adrian Lasso grow Ombligón, a variety named for the distinctive dimple in the bean, in Bruselas, Huila at 1,750 metres above sea level.
The Processing
Ripe Ombligón cherries are first oxidised, then go though staged anaerobic fermentations, followed by a controlled thermal shock wash. It's a processing sequence designed to amplify sweetness and aromatic depth.
In The Cup
Sweet cherry, raspberry with a pronounced and lingering sweetness. When I first cupped this coffee it made me think of raspberry bullets.
The Decaffeination Process
After drying, the coffee is decaffeinated using the Sugarcane Process - the process we trust most for preserving what makes a coffee interesting.
Molasses from sugar cane is fermented to produce ethanol, combined with acetic acid to create ethyl acetate (EA) — a compound that occurs naturally in fruits and fermented foods. The beans are gently steamed, washed with EA to remove caffeine, then rinsed and dried.
No synthetic solvents. The caffeine is gone. The cherry and raspberry flavours aren't.
The Details
| Farm | El Diviso |
| Farmers | Nestor & Adrian Lasso |
| Variety | Ombligón |
| Origin | Bruselas, Huila, Colombia |
| Altitude | 1,750 MASL |
| Process | Oxidative · Staged Anaerobic · Thermal Shock Wash · EA Sugarcane Decaf |
| Flavour Notes | Sweet Cherry · Raspberry Bullets |
The Recipe
Coffee per person: 15g
Grind: coarse (slightly coarser than regular filter coffee)
Water per serve: 225g (1:15 ratio)
Water temperature: 88 celsius
Total brew time: 2:30-2:50 minutes
Start by "blooming" the coffee with enough water (50g approx) to wet the entire coffee bed, pouring in a circular motion. After 30 seconds, pour half the remaining water with the same circular motion. Once the previous pour has almost drained add the remaining water to a total of 225g. All the water should have drained in less than 3 minutes.
Brewing with fast-flow filter papers, e.g. Hario Meteor will give you a superior result.