The return of Nestor Lasso's Ombligon! Cultivated at over 1,750m altitude in Pitalito (Huila), this microlot of the rare Ombligon variety, produced by the talented Nestor Lasso, offers a funky, complex cup overflowing with fruits. The cherries, harvested at full ripeness, undergo a long oxidation phase: 48 hours in open air, 12 hours rest, then an additional 60 hours with temperature control (30–40 °C). They are then placed in closed tanks for a 24-hour anaerobic fermentation with recirculation of the must (the sweet juice from the coffee cherries). The process is stopped by a thermal shock at 60 °C which fixes the aromas, before drying combining solar exposure and dehumidifier (60–70 hours at ~35 °C) until reaching 10.5–11.5 % humidity. In the cup, it is an ultra-fruity coffee, with a sparkling acidity and a gourmet sweetness of strawberry jam and raspberry, balanced by the delicate sweetness of peach.