DECAF - Colombia - Ombligon - Natural - Decaf

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Experimental
• Funky

Meet your new favorite low caffeine late afternoon brew... no jitters, all joy! This naturally decaffeinated Ombligon from Colombia proves that going low caffeine doesn't mean sacrificing flavor. Modern decaf processing has come a long way, and this expressive lot showcases exactly what we mean by that! Smooth, nuanced, and surprisingly complex, it's the perfect cup for any time of day. Check the info below and grab yours before it's gone! We Taste: Strawberry, Pomegranate, Orange Decaf Process: EA DecafSugarcane (EA) decafDecaffeination using ethyl acetate derived from fermented sugarcane, common in Colombia. Keeps sweetness well; often labeled 'EA' or 'sugarcane process'. Varietal: Ombligon MASL: 1750 Coffee Info: The process begins with the careful selection of cherries at their optimal ripeness, followed by washing and flotation. This is followed by 48 hours of oxidation and a controlled anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. for 60 hours in plastic tanks. The process culminates with an additional 12-hour oxidation phase. Afterwards, the coffee undergoes a naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. decaffeination process, preserving its sensory characteristics to the fullest. Drying takes place at "Casa Elba" over approximately 15 days, followed by a 2-week stabilization period. The "Las Flores" farm began in 1990 with one mother caring for 18,000 coffee trees. Over time, they grew to 90,000 trees. In 2006, they participated in the Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums., which marked the beginning of their incursion into specialty and differentiated coffees. Over the years, through testing and learning, they were able to identify and improve the profiles of their coffees. With the help of Jhoan Vergara, they began to adjust the production and post-harvest processes, incorporating varieties such as Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., Tabi, Java, and Maracaturra, as well as experimenting with fermentations in exotic varieties such as Wush Wush and Sidra Bourbon. Producer Las Flores - Jhoan Vergara