{"product_id":"kolumbien-ombligon-washed","title":"Colombia Ombligon Washed - washed","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eCup Profile:\u003c\/strong\u003e\u003cbr\u003eviolet, red fruits, tropical fruit, grenadine, sweet, cane sugar\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eKey Facts:\u003c\/strong\u003e\u003cbr\u003ePeñas Blancas – Nestor Lasso, El Diviso, Huila\u003cbr\u003eWashed, 1,780 m\u003cbr\u003eVariety: Ombligon\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eAbout the Coffee:\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eCan’t get enough of Ombligon? Neither can we!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eBut here’s the thing: \u003cstrong\u003esame same, but different.\u003c\/strong\u003e While we’re still putting our trust in \u003cstrong\u003eNestor Lasso\u003c\/strong\u003e and his farm \u003cstrong\u003eEl Diviso\u003c\/strong\u003e – and, more recently, in the Peñas Blancas Processing Center he co-founded – this time we’ve gone for a \u003cstrong\u003ewashed process\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAnd the result is every bit as impressive as what you’ve come to know from Nestor. \u003cstrong\u003eIn the cup, this Ombligon is intense, sweet and layered\u003c\/strong\u003e – but this time, alongside all that fruit, you’ll also find \u003cstrong\u003efloral notes\u003c\/strong\u003e. A very distinctive, unmistakably Lasso interpretation.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eAbout the Processing:\u003c\/strong\u003e\u003cbr\u003eThe ripe cherries are picked, disinfected – a common step in these carefully controlled, elaborate processing methods – and floated. They are first \u003cstrong\u003erested for 12 hours\u003c\/strong\u003e, undergoing a \u003cstrong\u003econtrolled oxidation process\u003c\/strong\u003e, before being exposed to a \u003cstrong\u003e25-minute thermal shock\u003c\/strong\u003e at 50 °C. The coffee is then \u003cstrong\u003edepulped\u003c\/strong\u003e and \u003cstrong\u003eanaerobically fermented for 80 hours\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eTo finish, the coffee is \u003cstrong\u003edried for around 32 hours\u003c\/strong\u003e in a specialised \u003cstrong\u003estainless-steel dehumidification system\u003c\/strong\u003e, until it reaches a final moisture content of 10–11%. The system allows for \u003cstrong\u003eprecise control over moisture loss and the drying curve\u003c\/strong\u003e. The drying room is dark and hermetically sealed to minimise terpene volatilisation, preserve the aromatics and prevent external contamination.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eAbout Peñas Blancas:\u003c\/strong\u003e\u003cbr\u003eIn the south of Huila, in Acevedo, lies the \u003cstrong\u003ePeñas Blancas Processing Center\u003c\/strong\u003e. Founded by \u003cstrong\u003eNestor Lasso\u003c\/strong\u003e (El Diviso) and \u003cstrong\u003eJhoan Vergara\u003c\/strong\u003e (Las Flores), it serves as a shared hub where \u003cstrong\u003esmall-scale farmers can access modern processing methods\u003c\/strong\u003e and achieve the \u003cstrong\u003econsistent quality\u003c\/strong\u003e required by the international specialty coffee market.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eIn doing so, the centre addresses \u003cstrong\u003ethree challenges\u003c\/strong\u003e local producers have traditionally faced: \u003cstrong\u003elimited access\u003c\/strong\u003e to modern processing techniques, inconsistent quality control and \u003cstrong\u003elimited routes to market\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eFarmers\u003c\/strong\u003e deliver their coffee to the centre and are \u003cstrong\u003epaid directly\u003c\/strong\u003e for it. The coffee is then \u003cstrong\u003eprocessed centrally under the supervision of the team\u003c\/strong\u003e on site, allowing lots to reach the required \u003cstrong\u003especialty quality\u003c\/strong\u003e and be sold at better prices.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003ePeñas Blancas works through \u003cstrong\u003edirect trade relationships\u003c\/strong\u003e and \u003cstrong\u003etransparent pricing\u003c\/strong\u003e. The aim is to provide producers with a \u003cstrong\u003emore reliable income\u003c\/strong\u003e that they can reinvest in their farms.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eNestor Lasso\u003c\/strong\u003e is known for his \u003cstrong\u003eexperimental processing methods\u003c\/strong\u003e. His work with fermentation and quality control shapes the centre’s approach. \u003cstrong\u003eJhoan Vergara\u003c\/strong\u003e brings experience in \u003cstrong\u003efarm management and post-harvest work\u003c\/strong\u003e. His focus is on supporting local producers, sharing knowledge and practical experience, and raising the international profile of coffees from Acevedo.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEducation\u003c\/strong\u003e is an important part of the concept. The centre serves as a meeting point for producers, agronomists and coffee industry professionals, and offers training sessions and practical workshops.\u003c\/p\u003e","brand":"Kaffeelix","offers":[{"title":"250g","offer_id":59580781723973,"sku":"6ac352c82d39d","price":33.8,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":59580781756741,"sku":"6ac352c82d3a1","price":130.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0656\/2768\/5108\/files\/Mockup_ColombiaOmbligonwashed.webp?v=1791184109","url":"https:\/\/kaffeelix.at\/en\/products\/colombia-ombligon-washed","provider":"Kaffeelix","version":"1.0","type":"link"}