DECAF Colombia Nestor Lasso - natural decaf ombligon

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.