El Diviso | Ombligon | Sugarcane EA Decaf | Colombia

A complex, aromatic decaf with layered sweetness and a silky, structured finish.

This Ombligon decaf from producer Nestor Lasso highlights the innovation coming from modern Colombian coffee processing. Through controlled double anaerobic fermentation and careful Sugarcane EA decaffeination, this coffee delivers a complex and expressive cup while preserving the clarity and structure that define high quality decaf.

Coffee Details

• Region: Huila, Colombia
• Producer: Nestor Lasso
• Farm: El Diviso
• Variety: Ombligon
• Elevation: 1850 meters
• Process: Double anaerobic fermentation, sugarcane (EA) decaffeinated
• Resting Time: 2–4 days

Roast Level

Light

Tasting Notes

• Dark cherry
• Red wine
• Dark chocolate.

A very aromatic coffee with a complex, lingering mouthfeel, structured sweetness, and a clean finish.

Note: Due to the anaerobic processing and EA decaffeination, this coffee may appear darker on the exterior even when roasted lightly. Exterior color does not always reflect roast development.

Process Overview

1. Selective harvesting of ripe cherries
2. Sorting to remove defects
3. Controlled anaerobic fermentation
4. Careful drying and stabilization
5. Sugarcane EA decaffeination

Carefully selected ripe cherries undergo controlled anaerobic fermentation, where oxygen is restricted to allow precise microbial activity. This stage develops fruit driven complexity while maintaining balance and structure.

After fermentation, the coffee is dried slowly to preserve aromatics and stabilize the profile. The coffee is then decaffeinated using the Sugarcane EA method, allowing caffeine removal while maintaining the distinctive characteristics of the Ombligon variety.

Sugarcane EA Decaf Explained

Sugarcane EA decaffeination uses ethyl acetate (EA) derived from fermented sugarcane to remove caffeine while preserving flavor compounds. Green coffee is first hydrated before being gently washed with EA, which bonds to caffeine molecules without significantly affecting sugars and aromatics.

After extraction, the coffee is steamed to remove any remaining EA and dried to stable moisture levels. This process helps preserve sweetness, body, and clarity while significantly reducing caffeine content.

Why We Love This Coffee

• Rare Ombligon variety known for expressive aromatics
• Produced by Nestor Lasso, known for innovative processing
• Anaerobic fermentation adds fruit complexity without overpowering balance
• Sugarcane EA Decaf preserves sweetness and clarity
• Very aromatic profile with a complex, lingering finish

Sip more, jitter less.