DECAF Colombia Nestor Lasso - natural decaf ombligon

Description

Coffee notes: strawberry, chocolate Process type: Natural Decaf Country: Colombia Region: Bruselas Altitude: 1850m Botanical variety: Ombligon Recommended preparation: filter Net weight: 200g Another gem grom Nestor Lasso, a decaf ombligon. It is for sure one of the best filter decaf option i have tried, very very sweet, with aftertaste of strawberry and ripe berries.So nice to finally have a really tasty beans for an evening V60. I recommend it mostly for filter but it also works nice as an espresso.    Step 1 – Selection & Cleaning Disinfection and flotation of cherries in water. Removal of impurities and low-density beans. Manual selection of only ripe cherries. Step 2 – Fermentation Protocol 40 hours of oxidation in plastic tanks. Anaerobic fermentation for 40 hours in bags/tanks at 17–20 °C. Collection of lixiviates for reuse in subsequent batches. Submerged fermentation with lixiviate recirculation for 28 hours at 17–23 °C. Thermal shock at 65–70 °C to stop fermentation and fix flavors. Step 3 – Controlled Drying Drying in stainless steel dehumidifiers, replicating drying curves. Conducted in a dark, hermetic room to protect terpenes and aromas. Maximum drying temperature: 37 °C. Final moisture: 10–11%. Step 4 – Storage Stored in traditional sacks with GrainPro bags. Step 5 – Decaffeination Processed at Descafecol, Colombia’s leading decaffeination plant, ensuring preservation of cup quality.