Nestor Lasso - Ombligon Decaf {Anaerobic Natural - Sugarcane EA}

Technical Data

Roaster: KB Coffee Roasters
Origin: Pitalito, Huila (Colombia)
Farm: El Diviso
Producer: Néstor Lasso
Altitude: 1850 masl
Varietal: Ombligón
Process: Anaerobic Natural · Thermal Shock · Sugarcane EA Decaf
Profile: Tropical · Red fruits · Cherry · Candy
Format: 250 g
Grind: Whole bean only
Roast: Omni (Filter · Espresso)

This is no ordinary decaf. It's an El Diviso.

Produced by Néstor Lasso in Huila, this lot combines one of the most exotic varietals (Ombligón) with one of the most advanced specialty coffee processes — all without caffeine.

Thanks to controlled fermentations, thermal shock, and sugarcane decaffeination, this coffee maintains an aromatic intensity uncommon in decafs.

The result is a vibrant, sweet coffee that is completely unexpected.

Process

Processed using anaerobic natural + thermal shock + Sugarcane EA decaf:

High maturation harvest (24–26 Brix)
Initial oxidation (~48h)
Thermal shock (~50°C) to fix compounds
Anaerobic fermentation with selected yeasts (~80h)
Mechanical + solar drying
Natural decaffeination with sugarcane

This process preserves complexity, sweetness, and clarity even without caffeine.

Sensory summary

Tropical fruits
Red berries
Cherry
Sweet candy-like notes

KB Coffee Roasters is a Parisian roastery obsessed with one thing: flavor.

Their philosophy is simple yet radical — they choose coffees solely for how they taste, not based on trends, marketing, or history. Each batch undergoes blind cuppings, and they only select what they are truly excited to drink every day.

Their approach is deliberately "selfish": they roast the coffee they love. This honesty defines their identity — they aren't trying to please everyone, but rather to create something truly special.

Behind every coffee is rigorous work with long-term producers and partners, nurturing the entire process from origin to cup.

👉 Result: authentic, precise coffees made with a real obsession for quality.