Colombia El Diviso Ombligon Decaf from KB Coffee Roasters is a decaffeinated coffee that certainly doesn’t feel like a compromise. It’s suitable for both drip and espresso, and in the cup it offers a distinct fruity profile full of notes of yellow fruit, cherries, red fruit, and tropical tones. Thanks to the Ombligon variety, natural anaerobic processing using the thermal shock method, and gentle decaffeination via the sugarcane process, it has a juicy, sweet, and very lively character. It’s exactly the kind of decaf you’ll enjoy not just in the evening, but easily as your main coffee of the day.
The coffee comes from Colombia, specifically from the Pitalito area in the Huila region. Behind the El Diviso farm are Nestor Lasso and his brother Adrian, who took over the family farm a few years ago and, instead of conventional production, focused on specialty coffee and experimental processing. Together with Jhoan Vergara from the Las Flores farm, they created the El Diviso project, where they combine their experience, work with fermentation, and efforts to push coffee quality further. This lot consists of the Ombligon variety, which grows at an altitude of 1,850 meters.
The processing of this coffee is designed to draw out as much sweetness, fruitiness, and depth as possible from the Ombligon variety. After harvesting the ripe cherries, the coffee first rests in sealed containers, where its flavor develops naturally. It then undergoes a brief thermal shock, which helps highlight the clarity and juiciness of the resulting profile. This is followed by another phase of fermentation without air exposure, which gives it a more pronounced fruity character and a more complex sweetness. After fermentation, the coffee cherries are first partially dried mechanically and then slowly dried in the sun for approximately 15 days. Finally, the coffee is decaffeinated using the sugarcane method, which utilizes natural substances from sugarcane and helps preserve the coffee’s flavor profile as vividly as possible.
- Farm and Producer: El Diviso, Nestor Lasso
- Altitude: 1,850 m a.s.l.
- Processing: Natural Anaerobic Thermal Shock, sugarcane decaf