Our Colombian Ombligon returns ! This is a notoriously funky number from Nestor Lasso of El Diviso at 1750masl, well known for his heavily processed lots- with this coffee no exception:

- After picking, this is initially oxidised for 36hrs at 25°C

- A 24hr anaerobic fermentation at between 16-18°C

- An additional 24hrs of oxidation in the cherry

- 48hrs of submerged fermentation

- A thermal shock of 50°C for 30mins

- 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

- A second drying phase is interrupted after approximately 60hrs (again at 18% moisture) to be stored for 60hrs without light in black bags

- Dying resumes until a final moisture reading of 11% is achieved 

This yields a final cup with a wild profile of pineapple, cherry and dark chocolate- a fantastic funky filter !