Roaster's Tasting Notes: Strawberry / Raspberry / Peach Jam
Process: Anaerobic Natural
Varieties: Ombligon
Roast Date: September 17
200g / 7oz
TANAT is located in Paris, France
From TANAT
The return of Nestor Lasso's Ombligon!
Grown at over 1,750 m above sea level in Pitalito (Huila), this microlot of the rare Ombligon variety, produced by the talented Nestor Lasso, offers us a funky, complex cup bursting with fruit.
The cherries, harvested at full maturity, undergo a long oxidation phase: 48 hours in the open air, 12 hours of rest, then a further 60 hours with temperature control (30–40°C). They are then placed in closed tanks for a 24-hour anaerobic fermentation with recirculation of the mosto (the sweet juice from the coffee cherries).
The process is stopped by a thermal shock at 60°C which fixes the aromas, before drying combining solar exposure and dehumidification (60–70 h at ~35°C) until reaching 10.5–11.5% humidity.
In the cup, it is an ultra-fruity coffee, with a bright acidity and a delicious sweetness of strawberry and raspberry jam, balanced by the delicate sweetness of peach.
