{"product_id":"el-diviso-ombligon-decaf","title":"El Diviso Ombligon Decaf","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eA Note From Us\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eI'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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThis lot didn't do that.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eOmbligón 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eThe Farm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eEl 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, \u003cmeta charset=\"utf-8\"\u003ein Bruselas, Huila at 1,750 metres above sea level.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eThe Processing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eRipe 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eIn The Cup\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eSweet cherry, raspberry with a pronounced and lingering sweetness. When I first cupped this coffee it made me think of raspberry bullets. \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eThe Decaffeination Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eAfter drying, the coffee is decaffeinated using the \u003ca rel=\"noopener\" href=\"https:\/\/docoffee.com.au\/blogs\/learn\/ethyl-acetate-decaf-method-how-the-sugarcane-process-helps-remove-caffeine-naturally\" target=\"_blank\"\u003eSugarcane Process\u003c\/a\u003e - the process we trust most for preserving what makes a coffee interesting.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eMolasses 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eNo synthetic solvents. The caffeine is gone. The cherry and raspberry flavours aren't.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eThe Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003e\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eEl Diviso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eFarmers\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eNestor \u0026amp; Adrian Lasso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eOmbligón\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eBruselas, Huila, Colombia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e1,750 MASL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eOxidative · Staged Anaerobic · Thermal Shock Wash · EA Sugarcane Decaf\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eSweet Cherry · Raspberry Bullets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThe Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eCoffee per person: 15g\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eGrind: coarse (slightly coarser than regular filter coffee)\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eWater per serve: 225g (1:15 ratio)\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eWater temperature: 88 celsius \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eTotal brew time: 2:30-2:50 minutes\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eStart by \"blooming\" the coffee with enough water (50g approx) to wet the entire coffee bed, pouring in a circular motion. \u003c\/span\u003e\u003cspan\u003eAfter 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBrewing with fast-flow filter papers, e.g. \u003ca href=\"https:\/\/harioaustralia.com.au\/products\/v60-meteor-paper-filter-02-50sheets?srsltid=AfmBOopPUjY03spRUHk-J5M3Cw4jNXHtEMKpfNRmNsp0Zl4VRldneESs\" target=\"_blank\" rel=\"noopener\"\u003eHario Meteor\u003c\/a\u003e will give you a superior result.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Do Coffee","offers":[{"title":"200g \/ Whole Beans","offer_id":44117229240385,"sku":null,"price":32.0,"currency_code":"AUD","in_stock":true},{"title":"200g \/ Pour Over or Drip","offer_id":44117229273153,"sku":null,"price":32.0,"currency_code":"AUD","in_stock":true},{"title":"200g \/ Aeropress","offer_id":44117229207617,"sku":null,"price":32.0,"currency_code":"AUD","in_stock":true},{"title":"200g \/ Plunger","offer_id":44117229305921,"sku":null,"price":32.0,"currency_code":"AUD","in_stock":true},{"title":"200g \/ Stovetop","offer_id":44117229338689,"sku":null,"price":32.0,"currency_code":"AUD","in_stock":true},{"title":"200g \/ Espresso Machine","offer_id":44112842588225,"sku":null,"price":32.0,"currency_code":"AUD","in_stock":true},{"title":"500g \/ Whole Beans","offer_id":44117229404225,"sku":null,"price":72.0,"currency_code":"AUD","in_stock":true},{"title":"500g \/ Pour Over or Drip","offer_id":44117229436993,"sku":null,"price":72.0,"currency_code":"AUD","in_stock":true},{"title":"500g \/ Aeropress","offer_id":44117229371457,"sku":null,"price":72.0,"currency_code":"AUD","in_stock":true},{"title":"500g \/ Plunger","offer_id":44117229469761,"sku":null,"price":72.0,"currency_code":"AUD","in_stock":true},{"title":"500g \/ Stovetop","offer_id":44117229502529,"sku":null,"price":72.0,"currency_code":"AUD","in_stock":true},{"title":"500g \/ Espresso Machine","offer_id":44112842620993,"sku":null,"price":72.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0637\/9480\/6849\/files\/DeCafFilter200g.jpg?v=1745395168","url":"https:\/\/docoffee.com.au\/products\/el-diviso-ombligon-decaf","provider":"Do Coffee Roasters","version":"1.0","type":"link"}