Nestor Lasso Yeast Anaerobic Thermal Shock Natural Ombligon – Colombia
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.
Standout’s specialty coffee range comes in 250-gram jars of whole beans roasted for filter or slightly edgy espresso. These coffees hit the sweet spot between specialty coffee and competition-style coffee, with a taste profile that is both exciting and unique.
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Why We Like It and Resting Time:
This is our first Nestor Lasso coffee we’ve featured! This coffee has a crazy amount of yellow fruit and is another great example of how processing can elevate cup quality. We think this coffee is fantastic on espresso for an absolute fruit bomb or brewed as a pour over for a fruity cocktail. We recommend you rest this coffee for at least 2 weeks before brewing!Â
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