KB Colombia Ombligon Decaf Whole Bean

8.8oz / 250g Whole Bean
Notes: Yellow Fruit Candy, Cherry, Red Fruits, Tropical Fruits
Region: Pitalito, Huila
Producer: Nestor and Adrian Lasso, El Diviso
Varietal: Ombligon
Process: Anaerobic Natural Thermal Shock Yeast Inoculated Sugarcane Decaf
Elevation: 1850 m
 
From KB:
 
"Five years ago, Nestor Lasso and his brother Adrian took over the family farm and embarked on specialty coffee and experimentation rather than growing coffee like their parents.
 
Today, at 22 and 24 years old, the two brothers have joined forces with Jhoan Vergara, also the child of a coffee farmer, to create El Diviso.
 
El Diviso brings together the two-family farms El Diviso (Nestor and Adrian Lasso) and Las Flores (Jhoan Vergara), near the town of Pitalito, in the Huila region of Colombia. This partnership was fantastic because these three young people combined their knowledge to improve quality.
 
Then, 3 years ago, Cat & Pierre, founders of CATA Export and the 3 producers embarked on a journey of trial and error to define the processes and protocols of fermentation on the farm, with the aim of connecting these coffees directly to the British market.
 
This learning process took time and money, but the result has been exciting, as these coffees are now used in numerous barista competitions across Europe. They recently won 1st place at the Brewers Cup in Ireland and 3rd place in Austria.
 
NESTOR'S WORDS  :
"I grew up in a vereda (locality, editor's note) called Normandia, near the city of Pitalito, in the south of the Huila region.
I grew up on a farm, and for as long as I can remember, this area has always been coffee-growing.
 
I had a very healthy childhood here; everyone knows each other, and it's safe. My childhood memories are of playing outdoors, playing hide-and-seek, and I was always incredibly happy to be here.
 
Generally, being a coffee farmer is poorly paid and not very appealing. The only thing that keeps farmers from starving is eating the fruits and vegetables grown on the farm.
 
In terms of material goods, we only have access to the bare necessities. Many young people therefore prefer to go to the city to find an office job or a less physically demanding job because they think the cafe isn't worth it.
 
Beyond the economic benefits of specialty coffee, I've always had a passion for production. When I realized that specialty coffee offered real potential for economic growth, and that I could also expand my knowledge of coffee production, particularly the processes involved, I really committed to it.
 
I have a pretty good understanding of how the market works thanks to our close partnership with Cat and Pierre, and social media also allows us to see who is buying our coffees. It also lets us see how specialty coffees are marketed in Europe.
 
Cat spoke to me about the importance of the sensory aspect of the business and encouraged me to learn about the cup to control the quality of what is produced and understand the impact of the processes and whether or not they improve in the final cup.
 
It should not be forgotten that the price of coffee is very high at the moment, which is why many producers want to know how we work, but we quickly identify people who are really motivated to produce specialty coffee, who come to ask us questions to learn with us, and those who only see it as a temporary opportunity to make money.
 
What really makes the difference is the passion the producer has for coffee. If you're not naturally passionate, you'll never succeed!
 
Often, some coffee producers here have a lot of money because they own a lot of land and the best machines available. But specialty coffees don't interest them; they don't see the point in changing because they aren't as passionate about coffee as we are.
 
I've noticed that specialty coffee consumption has changed a lot in recent years in the country. Until recently, Colombians only drank coffee byproducts, anything that couldn't be exported. But here, people have realized that coffee is a much more refined product than it seems. Many producers now keep a portion of their harvest to roast themselves and drink at home. All the enthusiasm for specialty coffees has really brought about a different way of looking at coffee.
 
THE PROCESS: 
● STEP 1. THE NATURAL OMBLIGON PROCESS BEGINS WITH A HARVEST AT OPTIMAL MATURITY - WITH A FEW BRIX DEGREES WHICH oscillate between 24 and 26 degrees.
COFFEE IS INTRODUCED INTO PLASTIC TANKS TO UNDERGO OXIDATION (48 HOURS) IN THIS PROCESS THE LEAHY THAT THE PLANT REJECTS IS RECIRCULATED UNTIL THE END OF THE CYCLE OF MEASURING BRIX AND PH(4.5) DEGREES.
 
● STEP 2. A thermal shock is applied at a temperature of 50°C, and the product is then placed in sealed plastic containers to initiate anaerobic fermentation.
During anaerobic fermentation, Saccharomyces erythrocyte sedimentation rate (SESV) yeast, strain cerevisiae type T58, is added. This strain is used for improving brewing profiles.
The solution was added to the cherry by spraying and left in a conditioning and multiplication stage for 80 hours.
 
● STEP 3. AFTER THIS PROCESS, THE CHERRIES ARE MECHANICALLY DRIED TO DEHYDRATE AS MUCH WATER AS POSSIBLE (APPROXIMATELY 12 HOURS) THEN THEY ARE SUN-DRIED (APPROXIMATELY 15 DAYS) - THEN WE EXAMINE THE PHYSICAL AND SENSORY QUALITY.
 
●  STEP 4. DECAFFEINATED WITH THE "SUGAR CANE" PROCESS"