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Nestor Lasso Anaerobic Yeast Thermal Shock Natural Ombligon - Standout Coffee
Nestor Lasso Anaerobic Yeast Thermal Shock Natural Ombligon - Standout Coffee
Nestor Lasso Anaerobic Yeast Thermal Shock Natural Ombligon - Standout Coffee
Nestor Lasso Anaerobic Yeast Thermal Shock Natural Ombligon - Standout Coffee

Nestor Lasso Anaerobic Yeast Thermal Shock Natural Ombligon

Regular price
339 kr
Regular price
Sale price
339 kr
Include taxes. Shipping calculated at checkout.
Roast Style and Weight

    Amount of coffee

    The Jar: Contains 250 grams of fresh roasted specialty coffee beans.

    The Box: Contains 100 grams divided into 2 x 50 grams of whole competition style beans beans.

    The Big Bag: Contains 1000 grams of fresh roasted specialty coffee beans.

    The Capsule box: Contains 10 biodegradable Nespresso compatible coffee capsules.

    Wholesale

    Looking to buy larger quantities? Check out our wholesale section.

    How to brew

    The Double Bloom | 15 g coffee/250 g water

    ⏱ 0:00-0:10 | 50 grams
    ⏱ 0:30-0:40 | 50 grams
    ⏱ 1:00-1:10 | 150 grams

    Brew time for this recipe should be between 2:40-3:00!

    Regarding extraction, this recipe results in a TDS value of 1,35 ≈ 20,5 % extraction.

    Download our FREE V60 brew guide, The Double Bloom Recipe here: PDF or ePUB

    Shipping with UPS

    With UPS we can guarantee a fast and professional delivery service that makes sure you get your coffee fresh.

    Shipping with Post Nord

    For international shipping: Once PostNord has shipped your coffee out of Sweden they hand it over to the destination country's national post service.

    If you have special delivery instructions or requests, please leave a note in your cart before checkout.

    Nestor Lasso Anaerobic Yeast Thermal Shock Natural Ombligon - Standout Coffee Nestor Lasso Anaerobic Yeast Thermal Shock Natural Ombligon - Standout Coffee Nestor Lasso Anaerobic Yeast Thermal Shock Natural Ombligon - Standout Coffee Nestor Lasso Anaerobic Yeast Thermal Shock Natural Ombligon - Standout Coffee

    Product Details

    This coffee is a rare variety, of which not much is understood. It is suggested that it is related to the Ethiopian heirloom variety. The name ombligon originates from the elongated shape of the bean and a belly-button-shaped nodule on its base.

    Maybe most famous as Australian barista champ Jack Simpson used Nestor’s Ombligon and placed 3rd at this past World Barista Championship!

    At an impressive altitude of 1750 masl, this coffee undergoes a progressive process and drying. The result is a cup filled with a tropical aroma, featuring clear notes of passion fruit, pineapple, and cherries. The overall cup experience will be loved for its complexity

    and high-quality acidity.

    Farm: El Diviso, Huila, Pitalito, Colombia.

    Altitude:  1750 m.a.s.l.

    Taste Description: Wonderful tropical aroma with notes of passion fruit, pineapple & cherries with an amazing complexity and high-quality acidity.

    Amount: Our specialty coffee range comes in 250-gram jars of whole beans roasted for filter or slightly edgy espresso, packed and shipped on demand for maximum freshness. These coffees hit the sweet spot between specialty coffee and competition-style coffee, with a taste profile that is both exciting and unique.

    Fermentation + Process:

    1. Cherries picked at 21-24 Brix degrees.
    2. Coffee cherries placed in open tanks for 48 hours to oxidize, recirculating the coffee must, monitoring it to maintain 19 Brix degrees and pH above 5.
    3. Floated in water to remove unripe and defected cherries
    4. Rinsed with water at 50 degrees Celsius (thermal shock) to kick-start fermentation
    5. Sprayed with brewer’s yeast before being sealed in an airtight tank
    6. 38-hour fermentation in an anaerobic environment
    7. Mechanically dried for 12 hours
    8. Rested in closed bags for 48 hours in a dark room to stabilize
    9. Dried under canopy for approximately 15 days until they reach 10.5% moisture.