COFFEE HEROES SERIES - COLOMBIA - EL DIVISO - OMBLIGON NATURAL FLORAL SYMPHONY

Get ready for a flavor explosion that redefines the concept of coffee. This competition lot of the rare Ombligon variety is a liquid symphony of watermelon juice, sour cherry syrup, and strawberry candy. A sensory experience at the highest level, rare and unforgettable.

What is COFFEE HEROES SERIES?

The rarest and most precious coffees, of which only a few kilograms are found worldwide, like this Colombia from the famous El Diviso in Pitalito-Huila. Nestor Lasso created this specialty competition coffee, but it is a family passion. He and his cousin are true pioneers of controlled fermentations in coffee, as with this Floral Symphony he created using the Ombligon variety, with explosive fruit notes. His coffees are always present in global coffee competitions and always reach the finals, sometimes with more than one competitor.

THE "COFFEE HEROES" SERIES HIGHLIGHTS THE STRONG COMMITMENT OF THE MOST VIRTUOUS AND VISIONARY COFFEE GROWERS IN PRODUCING THE BEST SPECIALTY COFFEE QUALITIES THAT CAN BE FOUND IN THE WORLD. THEY ARE TRUE GEMS, RARE AND PRECIOUS.

*Due to the preciousness of this coffee, we roast it with a single profile recommended for filter coffee (it may have a pronounced acidity in Espresso), and the coffee is sold ONLY as beans.

NOTE: WE ONLY HAVE ENOUGH OF THIS COFFEE FOR 50 PACKETS IN TOTAL.

FARMGATE PRICE

FARMGATE PRICE* 120USD

The Farmgate price is ultimately the real price paid to the farmer who produced the coffee (or cascara) at origin. It is the most transparent price you can find. 
The Farmgate price must then be added to the following costs before reaching the roastery: 

• Packaging costs
• Handling costs at origin
• Logistics costs (shipping and customs duties)
• Handling costs upon arrival
• Customs clearance and phytosanitary inspection costs in Europe
• Transport costs within Europe

DESCRIPTION SENSORY

GCB Score: 90+ points out of 100

Sensory profile: An explosion of fruit

Taste&Body: Medium-high acidity, super sweet, full-bodied

Aromatic Notes: Watermelon juice, sour cherry syrup, strawberry candy

DESCRIPTION TECHNICAL

DESCRIPTION COMPLETE

Variety: Ombligon is the local term used for this native Ethiopian variety (Ethiopian Landrace). "Ombligo" in Spanish means navel, and this is why locals refer to this variety in this way, as the cherry has a small protrusion resembling a navel. It is a rare variety and is said to have arrived in Colombia from Central America, but there are no precise records about its origin or arrival date.

Harvest: The cherries are harvested at the optimal ripeness point from the healthiest plants with the best foliage. Harvesting takes place on rain-free days to ensure high sugar content and minimal water presence. The cherries are disinfected with alcohol, "floaters" (floating cherries) are removed, and the best cherries are sorted.

Fermentation Process: The process is divided into several complex phases:

1. First Fermentation/Oxidation: The cherries are placed in open plastic barrels for 30 hours at room temperature, of which 20 hours are at a temperature of 30°C.

2. Anaerobic Fermentation: This is followed by anaerobic fermentation in closed plastic barrels for 24 hours, at temperatures between 16-18 °C.

3. Oxidation in tank: Oxidation continues for 30 hours in tanks, aiming to bring the coffee to a temperature of 40°C.

4. Second Controlled Anaerobic Fermentation: Subsequently, the cherries are placed in a BioMaster tank, which allows control of a second phase of anaerobic fermentation for 12 hours at a controlled and constant temperature of 20°C.

5. Must Immersion: The final phase consists of immersing the cherries in hot water at 32°C for 36 hours, adding "must" of the same Ombligon variety. This process enhances and amplifies the fruity notes in the profile.

6. Thermal Shock (Quenching): Finally, a "quenching" treatment is performed: the cherries are immersed in hot water (50°C) for 5 minutes and then cooled (20°C) for a total of 30 minutes, in order to stop fermentation and kill microorganisms. "Quenching" is a specific method to rapidly cool coffee cherries, a critical step in various processing methods.

Drying: The coffee is dried in a hermetically sealed stainless steel dehumidifier until it reaches 20% moisture. This is followed by a resting period of 12 hours, after which drying continues for 16 hours until it reaches 11% moisture.

This system, called "Pristine Precision Drying", is used to maintain the uncontaminated quality of the coffee during the drying phase.