Decaf Anaerobic Natural Ombligon by El Diviso

Located in the highlands of the Huila region in Colombia, El Diviso is a family owned farm run by two producing powerhouses Nestor and Adrian lasso. Their innovative processing has become a benchmark in the world of specialty coffee, and their micro-lots are widley celebrated for their complexity and clarity.

For this decaf lot, only very ripe cherries between 24 and 26°Bx are handpicked and sorted where any over and under ripe cherries are removed. The cherry is then oxidised for 40hrs in open plastic barrels and anaerobically fermented for another 40hrs at 18-16ºC. The cherries and leachates released during the fermentation are oxidised for another 20hrs.


Leachates from the previous processed lot are then added into the barrels to initiate a second submerged fermentation for 28hrs at 39ºC with continuous stirring. To finish the fermentation, the cherries are thermally shock washed with 65-70°C water. Coffee is moved to parabolic solar dryers at 36 C° for 22-30 days until moisture content is at 10.5% after which it is then finally decaffed at Descafecol using the EA (sugar cane) method.