Last updated: 2026-09-10T16:53:16.193Z

[0.0 out of 5 stars — 0 notes](https://www.coffeelist.co/fr/b/father-coffee/decaf-anaerobic-natural-ombligon-by-nestor-lasso-huila/reviews)

30,08 $US/250g

**Traitement:** [Nature](https://www.coffeelist.co/fr/insights/processing-method/natural)

,

[Décaféiné à la canne à sucre](https://www.coffeelist.co/fr/insights/processing-method/sugarcane%20decaf)

,

[Anaérobie](https://www.coffeelist.co/fr/insights/processing-method/anaerobic)

,

[Choc thermique](https://www.coffeelist.co/fr/insights/processing-method/thermal%20shock)

**Région:** [Bruselas, Colombie 🇨🇴](https://www.coffeelist.co/fr/insights/region/b53be5c0-4c76-4ecd-8f19-a1e86a7c49f1)

·

[Huila, Colombie 🇨🇴](https://www.coffeelist.co/fr/insights/region/90133922-8644-418a-b93a-2a45a7527425)

·

[Pitalito, Colombie 🇨🇴](https://www.coffeelist.co/fr/insights/region/9b73b9d3-1069-4d23-80ac-f491f44ec66d)

**Variété:** [Monte Claro](https://www.coffeelist.co/fr/insights/variety/monte-claro)

**Altitude:** ~1910 m alt.

**Recommandé pour:** Filtre, Espresso

**Décaféiné:** Oui

## Ce que dit la marque

> OMBLIGON is OMBLIBACK! Same lot, same ridiculous advanced process, and same intensity but this time, it’s DECAF Yes, even without caffeine Nestor delivers a coffee full of depth and complexity. He begins his signature process on the lesser-known varietal by selecting and hand-sorting the ripest cherries, after which they endure multiple stages of fermentation and processing. The first is an oxidation process that lasts 40 hours. Cherries are then Anaerobically fermented twice at a cool 16-18°. This is proceeded by a warm 28hr lecheate soak at 39°. The fermentation process is completed by a hot 65-70° thermal shock. Coffee is then moved to parabolic solar dryers and soaked in ethyl acetate derived from sugarcane to dissolve caffeine. A sweet, winey raspberry and cacao nib bedtime treat 🛏️ - Producer: Nestor Lasso at El Diviso - Region: Bruselas, Pitalito, Huila - Variety: Ombligon (Sugarcane Decaf) - Altitude: 1910masl - Cupping Score: 87 - Process: Ripe cherry is selected, oxidised & anaerobically fermented twice. A warm 28hr leachate soak precedes a hot thermal shock. Dried over 4 weeks in parabolic dryers then decaffeinated using the sugar cane method. - Cupping Notes: Intense & sweet, winey & decadent! Cherry & lime, blackberry & cacao nib. - Brew Notes: Jammy raspberry filters. Amarena cherry and dark choc shots. Choc-toffee shake capps.

Original en anglais.

[FATHER COFFEE · ZA](https://www.coffeelist.co/fr/b/father-coffee)

# Decaf Anaerobic Natural Ombligon by Nestor Lasso, Huila

[Voir sur le site du torréfacteur](https://www.father.coffee/products/anaerobic-natural-ombligon-by-nestor-lasso-huila-copy)

250g

30,08 $US

(54,58 $US/lbs)

## Profil

### Caractéristiques gustatives

**Corps:** 41/100 — Léger et aux notes de thé (0) to Corsé et crémeux (100)

**Acidité:** 79/100 — Doux (0) to Vif et acidulé (100)

**Douceur:** 68/100 — Moins sucré (0) to Très sucré (100)

**Amertume:** 37/100 — Amertume subtile (0) to Amertume prononcée (100)

**Caractère:** 85/100 — Classique (0) to Funky et original (100)

**Niveau de torréfaction:** Claire à moyenne — 3/7, from Très claire (1) to Très foncée (7)

## Notes de dégustation

Mûre

Cerise

Chocolat noir

Citron vert

Framboise

Éclats de cacao

Confiture de framboises

Sucré

Vineux

Milk-shake au chocolat et au toffee

Cerise amarena

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