Ombligon Anaerobic Natural by El Diviso

Produced by the renowned Nestor Lasso at El Diviso, this coffee represents the meeting point of innovative processing and pioneering expertise, resulting in exceptional clarity and complexity. The cherries are hand-sorted and oxidised for 40 hours in open plastic containers. They then undergo an anaerobic fermentation for an additional 40 hours at 16–18°C. Leachates are added, and the cherries enter a submerged fermentation phase for 28 hours, during which the leachates are continuously stirred.

After fermentation, the cherries are thermally shocked and dried in parabolic solar dryers for 22–30 days.