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AED 90.00+
A natural Ombligon from Néstor Lasso at El Diviso, Huila, with cherry, tonka bean and marzipan.
Coffee Expression
Red cherry, sweet and dense, with the warmth of tonka bean and an almond, marzipan finish. Creamy mouthfeel.
Producer
Grown by Néstor Lasso at Finca El Diviso, Huila.
Coffee Details
Producer: Néstor Lasso
Farm: El Diviso
Region: Bruselas, Pitalito, Huila
Altitude: 1,750 to 1,900 masl
Varietal: Ombligon
Process: Natural
The Story
José Uribe Lasso founded El Diviso in the late 1990s after moving to Huila from Nariño. His sons Néstor, Adrián and Jonathan work the farm now, about 16 hectares near Bruselas, and each runs his own lots.
Ombligon means belly button, a name taken from its shape. Where the variety came from is still uncertain. These cherries went through a series of closely watched fermentations and dried in the sun, whole.
| Weight | 0.5 kg |
|---|---|
| HS Code | 901210 |
| Country of Origin | AE |
| Farm | El Diviso |
| Flavor Notes | Cherry, Marzipan, Tonka Beans |
| Lot Type | Competition Lot |
| Main Cup Profile | Chocolatey, Fruity |
| Origin | Colombia |
| Weight | 40grams, 80grams, 250grams |
How We Brew at Julith
V60 Mugen Switch
This allows us to brew an immersion method followed by percolation.
Recipe
17 g coffee
255 ml water
Ratio 1:15
Water temperature 91°C
-Place the filter and rinse with hot water.
-Add the coffee and close the switch.
-Pour 120 ml of water to fully immerse the grounds.
-Allow the coffee to steep for about 1 minute and 20 seconds.
-Open the switch and continue brewing.
-Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Total brew time should land between 3 minutes to 3 minutes 20 seconds.
Adjust grind size if the drawdown falls outside this range.
Serve and drink while warm.
How You Can Brew at Home
V60
A percolation method of brewing.
Recipe
15 g coffee
240 ml water
Ratio 1:16
Water temperature 91°C
-Rinse the filter and discard the water.
-Grind coffee medium coarse and add to the dripper.
-Begin with a 45 ml pour, slow and even.
-Allow the coffee to bloom for 30 seconds.
-Continue pouring in circles until reaching 135 ml.
-Pause briefly, letting the coffee draw down till 1 minute.
-Finish with a centered pour to 240 ml
The brew should complete between 2 minutes 20 seconds to 2 minutes 40 seconds.
If needed, refine the grind to slow or speed extraction.
Pour. Taste. Adjust next time.
A pressure based method of brewing.
Recipe
20 g coffee
40 g yield
Ratio 1:2
Water temperature 93°C
The extraction should complete between 26 seconds and 30 seconds.
If needed, refine the grind to slow or speed extraction.
Dial In Tips
Pull. Taste. Adjust next time.
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