OMBLIGON ANAEROBIC NATURAL EA DECAF - EL DIVISO Variety: OmbligonRegion: Pitalito, HuilaFarm: El Diviso, Nestor LassoAltitude: 1750 masl Processing: Anaerobic Natural, EA Decaf Sorting Removal of impurities and low-density beans. Manual selection of only ripe cherries. Fermentation Protocol 40 hours of oxidation in plastic tanks. Anaerobic fermentation for 40 hours in bags/tanks at 17–20 °C. Collection of lixiviates for reuse in subsequent batches. Submerged fermentation with lixiviate recirculation for 28 hours at 17–23 °C. Thermal shock at 65–70 °C to stop fermentation and fix flavors Drying Dried at 37°C in stainless steel dehumidifiers, to a moisture content of 11 to 10%. Decaffeination Processed at Descafecol, Colombia’s leading decaffeination plant, ensuring preservation of cup quality, using the EA (sugarcane) method. Flavor palette: wild berries, cherry coke, tropical fruits, cacao nibs, malbec, licorice,
