{"product_id":"nostos-coffee-el-diviso-nestor-lasso-ombligon-advanced-natural-colombia","title":"El Diviso - Nestor Lasso - Ombligon - Advanced Natural - Colombia","description":"\u003cdiv class=\"product-area__rich-text-block product-detail__gap-sm rte\"\u003e\n\u003cdiv class=\"metafield-rich_text_field\"\u003e\n\u003cp\u003e\u003cstrong\u003eProducer: \u003c\/strong\u003eNestor Lasso\u003cbr\u003e\u003cstrong\u003eFarm: \u003c\/strong\u003eEl Diviso\u003cbr\u003e\u003cstrong\u003eCountry: \u003c\/strong\u003eColombia\u003cbr\u003e\u003cstrong\u003eRegion: \u003c\/strong\u003eHuila\u003cbr\u003e\u003cstrong\u003eAltitude: \u003c\/strong\u003e1750 masl\u003cbr\u003e\u003cstrong\u003eProcess: \u003c\/strong\u003eAdvanced Natural\u003cbr\u003e\u003cstrong\u003eVarietal: \u003c\/strong\u003eOmbligon\u003cbr\u003e\u003cstrong\u003eTaste Notes:\u003c\/strong\u003e Cherry, Pineapple, Dark Chocolate\u003c\/p\u003e\n\u003cp\u003eThis is a notoriously funky number from \u003cstrong\u003eNestor Lasso\u003c\/strong\u003e of \u003cstrong\u003eFinca\u003c\/strong\u003e \u003cstrong\u003eEl Diviso \u003c\/strong\u003eat\u003cstrong\u003e 1750masl\u003c\/strong\u003e, well known for his heavily processed lots- and this coffee is no exception. This lot reminds us of the original profile used in the World Barista Championships.\u003c\/p\u003e\n\u003cp\u003eThe cup has a wild profile of tropical fruit like \u003cstrong\u003epineapple, \u003c\/strong\u003eand red fruits like \u003cstrong\u003ecranberry, cherry and pomegranate, \u003c\/strong\u003ebalanced by a round note\u003cstrong\u003e of single-origin dark chocolate.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003eProcess:\u003cbr\u003e\u003cspan\u003e- After picking, this is initially oxidised for 36hrs at 25°C\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- A 24hr anaerobic fermentation at between 16-18°C\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- An additional 24hrs of oxidation in the cherry\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- 48hrs of submerged fermentation\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- A thermal shock of 50°C for 30mins\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- A first drying phase allows the moisture to reach 18% before being rehydrated before they are mixed for a 50\/50 split with fresh cherries and then depulped\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- A second drying phase is interrupted after approximately 60hrs (again at 18% moisture) to be stored for 60hrs without light in black bags\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- Dying resumes until a final moisture reading of 11% is achieved.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Nostos Coffee","offers":[{"title":"200 gr","offer_id":58942680433014,"sku":null,"price":32.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0927\/9163\/6342\/files\/Nostos_Coffee_-_El_Diviso_-_Nestor_Lasso_-_Ombligon_-_Advanced_Natural_-_Colombia.webp?v=1791534364","url":"https:\/\/kultivarcoffee.com\/products\/nostos-coffee-el-diviso-nestor-lasso-ombligon-advanced-natural-colombia","provider":"Kultivar Coffee","version":"1.0","type":"link"}