Colombia: Ombligon Floral Symphony

Sensory profile: Cherry, watermelon, strawberry candy, jasmine, rose, lavender

Variety: Ombligon

Process: Natural – Thermal Shock

Origin: Bruselas, Huila, Colombia

Altitude: 1780 – 1900 m

Harvest year: 2024

Company: Nestor Lasso

Colombia Ombligon Thermal Shock is a coffee born from the encounter between tradition and extreme research.
A batch that showcases the new generation of Colombian producers, capable of transforming fermentation into a form of technical and sensorial expression.
Nestor Lasso crafts his micro-batches like living experiments, with absolute control and artisanal sensitivity, pushing every detail to the limit of precision.

Origin

The coffee comes from the parcels of Bruselas, Huila , one of the most renowned areas of Colombia for its altitude and climatic stability.
The warm days and cold nights favor a slow and complete ripening of the cherries, which develop a high sugar concentration and complex structure.
This environment, together with careful process management, allows Nestor to obtain clean, bright and deep aromatic profiles.

Collection and selection

The cherries are harvested when fully ripe , in several successive passes to ensure uniformity.
After harvesting, each batch is selected for density and visual quality , eliminating defective fruit.
Only the densest and sweetest cherries are used for the controlled fermentations, the basis of the aromatic precision that characterizes its coffees.

Fermentation and Thermal Shock

The process begins with a natural fermentation in the cherry , where temperature and duration are constantly monitored.
When fermentation reaches the ideal point, Nestor applies Thermal Shock : a rapid and controlled temperature change that interrupts microbial activity at the exact desired moment.

This step “freezes” the aromatic evolution and fixes the volatile molecules in the bean , preserving sweetness, brilliance and definition.
The result is a broad but clean sensory complexity, where each note stands out clearly.

Drying

The cherries are then slowly dried on raised beds , in thin layers, with regular turning to maintain a constant temperature.
Drying can last up to twenty days , depending on the climate, followed by a period of rest in parchment to stabilize the profile and fix the aromatic structure.

It is a process where time is not just a measure, but a tool of balance.

In the cup

The profile of the Colombia Ombligon Thermal Shock is vibrant and defined.
Notes of cherry, watermelon, and strawberry candy open the cup with bright sweetness, while jasmine, rose, and lavender lend floral elegance and complexity.
The body is medium-silky , the acidity clear and lively , the finish long and harmonious .

A coffee that combines precision and instinct, technique and sensitivity.

Why Over Your Limits

Because it represents the new Colombia: aware, scientific and poetic.
A coffee that shows how innovation can arise from mastering time, and how sweetness can coexist with transparency.
The Ombligon Thermal Shock is the perfect example of when technique does not limit, but liberates.

Recommended mode

Filter, espresso and milk drinks