Nestor Lasso - Ombligon {Natural Anaerobic}

Fact Sheet

Roaster: KB Coffee Roasters
Origin: Pitalito, Huila (Colombia)
Farm: El Diviso
Producer: Nestor Lasso
Altitude: 1850 masl
Varietal: Ombligon
Process: Natural Anaerobic Thermal Shock
Profile: Yellow Fruit Candy · Cherry · Red Fruits · Tropical Fruits
Format: 250 g
Roast: Light (Filter)
Grind: Whole Bean Only

This exceptional Ombligon comes from El Diviso, Nestor Lasso's innovative project in Pitalito, Huila.

Cultivated at 1850 masl, this lot uses the advanced Natural Anaerobic Thermal Shock process, developed after years of research to enhance the aromatic intensity, sweetness, and clarity of the coffee.

The result is a vibrant and complex cup, with an intensely fruity profile and great definition.

Process

Processed using Natural Anaerobic Thermal Shock:

Manual selection of ripe cherries
Controlled oxidation and anaerobic fermentation
Submerged fermentation with must recirculation
Thermal Shock to stabilize aromas
Controlled drying and stabilization in GrainPro
Sensory summary

Yellow fruit candies
Cherry
Red fruits
Tropical fruits

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.