Decaf Before Death - El Diviso Ombligon Decaf (100g)

Roasted to order and in small batches on Sundays - might take 2-9 days to dispatch

This is the new crop of our Ombligon decaf, and one of our personal favourites to roast and drink. One of the most exciting decaf coffees out there. Thank you Nestor Lasso!

About the coffee

Varietal: Ombligon
Country: Colombia
Region: Huila
Process: Anaerobic Natural, Sugarcane EA Decaf
Altitude: 1850 M.A.S.L
Harvest: 2025
Producer: Nestor Lasso
Farm: El Diviso
Roast Level: Light
Notes: Strawberry, Cherry, Chocolate, Red Wine
Imported from: Cata

El Diviso Ombligon is a rare and expressive decaf from producer Nestor Lasso in Huila, Colombia. This year’s crop showcases even brighter fruit, deeper sweetness, and more aromatic complexity — helped by an extended, multi-stage anaerobic natural fermentation before decaffeination.

Flavour Experience

This crop is lively, sweet, and beautifully layered. Expect a burst of strawberry and cherry up front, balanced by chocolate undertones and a subtle red-wine acidity. The cup is clean and vibrant, with a silky finish and a gentle depth that makes it shine both as filter and as a bright, fruit-forward espresso.

In aroma, look for red fruit, soft chocolate, and a hint of dried berries. The acidity is juicy and rounded, with a long finish that leans into red wine and dark fruit sweetness.

Decaffeinated at Descafecol using ethyl acetate (EA), a natural compound derived from fermented sugarcane, this process preserves the complexity and fruit clarity of the original coffee — giving you one of the most flavourful decafs we’ve released this year.

Processing Method

This coffee goes through a meticulous, multi-stage fermentation process at El Diviso:

1. Selection & Cleaning
Cherries are hand-selected at peak ripeness, disinfected, and floated to remove defects.

2. Fermentation

• 40 hours oxidation in plastic tanks

• 40 hours anaerobic fermentation at 17–20°C in sealed tanks

• Collection of leachates, reused for added complexity

• 28 hours submerged fermentation with continuous recirculation

• Thermal shock at 65–70°C to finish the process

3. Drying
Beans are dried slowly using stainless-steel dehumidifiers in a dark, airtight room to protect delicate aromatics. Temperatures never exceed 37°C until reaching 10–11% moisture.

4. Decaffeination
The coffee is decaffeinated at Descafecol using the sugarcane EA method, which helps preserve sweetness, fruit character, and clarity.