Kolumbien Ombligon Washed - washed

Highlights

“Nestor Lasso's Ombligon from El Diviso and the Peñas Blancas processing center in Acevedo, Huila, grown at 1,780 m. Cherries are floated, rested 12 hours, given a 25-minute 50 °C thermal shock, depulped and anaerobically fermented for 80 hours before a 32-hour controlled dry. The cup is intense and layered: violet and red fruit, tropical fruit, grenadine and cane sugar.”