Josh’s notes:
Incredibly unique coffee that makes you do a doubletake. Huge cherry/cassis bubble gum flavor and aroma that’s almost overwhelming. It’s so vibrant, complex, and strong, and that’s amplified by a very round mouthfeel that coats the tongue. The flavor retention as it cools down is also remarkable. I almost want to say that I like it better as it cools. Closer to body temp, things like grandma’s watermelon candy and rich Italian dessert wines come to mind.
El Diviso needs no introduction here. Their coffees have been winning Barista Championships and Brewers Cups both regional and international for the past few years by top baristas all over the world. Run by Nestor Lasso in Bruselas, Huila, they are constantly bringing us absolutely stunning, unique coffees. This Ombligon is no exception; a rare Ethiopian landrace varietal with incredibly harmonious and complex floral notes that brings a refined tasting experience.
Glitch’s notes:
“A new coffee bean will be added to the lineup from El Diviso Farm, which is used by many baristas both in Japan and abroad in competitions and is attracting attention not only in Colombia but also around the world.
El Diviso farm was founded in the southern Huila department to discover new ways to improve the quality of Colombian coffee.
The Lasso Family of farmers experiment with different microbial processes to achieve a unique, traceable cup profile that is internationally recognised.
The Ombligon variety, which arrived from El Diviso Farm in Huila, Colombia, is a local term used for a native Ethiopian variety.
Ombligon is Spanish for navel, and the locals began calling this variety the "cherry with a belly," hence the name.
Ripe, high-sugar coffee cherries are sterilized with 5% alcohol to remove impurities and unwanted bacteria.The coffee beans are then placed in bags and oxidized for 48 hours, then further oxidized for 60 hours, followed by anaerobic fermentation for 24 hours.
Enjoy the bright fruity flavor reminiscent of blueberry and pomegranate , as well as the rich, smooth texture that comes from the variety.”
Roast:
Roasted medium and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s notes:
Incredibly unique coffee that makes you do a doubletake. Huge cherry/cassis bubble gum flavor and aroma that’s almost overwhelming. It’s so vibrant, complex, and strong, and that’s amplified by a very round mouthfeel that coats the tongue. The flavor retention as it cools down is also remarkable. I almost want to say that I like it better as it cools. Closer to body temp, things like grandma’s watermelon candy and rich Italian dessert wines come to mind.
El Diviso needs no introduction here. Their coffees have been winning Barista Championships and Brewers Cups both regional and international for the past few years by top baristas all over the world. Run by Nestor Lasso in Bruselas, Huila, they are constantly bringing us absolutely stunning, unique coffees. This Ombligon is no exception; a rare Ethiopian landrace varietal with incredibly harmonious and complex floral notes that brings a refined tasting experience.
Glitch’s notes:
“A new coffee bean will be added to the lineup from El Diviso Farm, which is used by many baristas both in Japan and abroad in competitions and is attracting attention not only in Colombia but also around the world.
El Diviso farm was founded in the southern Huila department to discover new ways to improve the quality of Colombian coffee.
The Lasso Family of farmers experiment with different microbial processes to achieve a unique, traceable cup profile that is internationally recognised.
The Ombligon variety, which arrived from El Diviso Farm in Huila, Colombia, is a local term used for a native Ethiopian variety.
Ombligon is Spanish for navel, and the locals began calling this variety the "cherry with a belly," hence the name.
Ripe, high-sugar coffee cherries are sterilized with 5% alcohol to remove impurities and unwanted bacteria.The coffee beans are then placed in bags and oxidized for 48 hours, then further oxidized for 60 hours, followed by anaerobic fermentation for 24 hours.
Enjoy the bright fruity flavor reminiscent of blueberry and pomegranate , as well as the rich, smooth texture that comes from the variety.”
Roast:
Roasted medium and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
