Learn more about this coffee.
Nestor and his brother Adrian took over the management of their family farm five years ago, after extensive training with SENA, Colombia’s national programme aimed at improving coffee growers’ knowledge and methods.
For this lot, they have chosen a special variety and process. The variety is Ombligón, a unique varietal that grows exclusively in the Huila region.
It was the coffee used by the third-place finalist in the 2023 World Barista Championship.
The process begins with a 48-hour oxidation in the cherry must, followed by a thermal shock using 50°C water to break down its molecular structure.
The cherries then undergo a 38-hour anaerobic fermentation with yeast in hermetically sealed tanks. After that, they are stabilised and dried through several stages until the moisture content reaches between 10.5% and 11.5%.
Meet the producer
Nestor Lasso Ombligon Thermal Shock: innovation and uniqueness from Huila
The Huila region in Colombia is renowned for its microclimates, altitude, and fertile soils – ideal conditions for producing exceptional coffees. Among them stands out the Nestor Lasso Ombligon Thermal Shock, a lot that combines a rare varietal, an innovative process, and the expertise of a family committed to quality.
Nestor and his brother Adrian took over the management of their family farm five years ago, following extensive training with SENA, Colombia’s national programme aimed at improving coffee growers’ knowledge and techniques. This preparation allowed them to integrate modern methods without losing the family’s traditional approach, focusing on highlighting the unique characteristics of each coffee.
For this lot, they selected the Ombligon variety, a varietal exclusive to Huila. Its uniqueness has drawn international attention: it was used by the third-place finalist in the 2023 World Barista Championship, demonstrating its potential to develop complex and balanced cup profiles.
The process applied to this coffee is equally remarkable. First, the cherries undergo a 48-hour oxidation in the must, enhancing aromatic compounds. They then receive a thermal shock with 50 °C water, which alters their molecular structure and releases flavours and textures rarely found in conventional coffees. After this, the cherries experience a 38-hour anaerobic fermentation with yeast in hermetically sealed tanks, developing deep, well-defined notes. Finally, the beans are stabilised and dried through multiple stages until they reach a moisture content of 10.5–11.5%, ensuring consistency and quality.
The cup profile reflects both its origin and the care taken during processing: notes of ripe fruit and confectionery emerge, supported by a creamy body and a delicate, wine-like acidity. Each element showcases the precision and dedication of the Lasso brothers, from the selection of the varietal to the fermentation and drying methods.
The Nestor Lasso Ombligon Thermal Shock exemplifies how technical experimentation, applied with knowledge and respect for the terroir, can reveal new dimensions of a coffee. Combining the Ombligon varietal with an innovative process produces a unique result not found in conventional lots, highlighting Huila’s potential to produce high-specialty coffees with a distinct identity.
This coffee stands out not only for its flavours but also for the story behind it: a generational handover based on training and passion, innovation in fermentation and drying methods, and a continuous pursuit of excellence at every stage of cultivation and processing. It invites coffee enthusiasts to explore the richness of Huila and the meticulous work of its growers, where every detail contributes to creating an exceptional coffee.
Nestor Lasso Ombligon Filter
The following recipe is a guide intended for preparing coffee at home. Results may vary depending on your equipment, settings, and all the variables that influence extraction.
With every coffee we roast, our team conducts tests until we find a recipe that highlights all the coffee's qualities. The one you'll see below includes all the necessary information to reproduce it. Even so, we always recommend trying and experimenting to discover what you like best: use it as a guide and adapt it to your own taste.
Remember: it's the journey that matters, not the destination.
Important note: Water is the most important factor in achieving a great cup of coffee. Depending on where you live, its composition can vary drastically. Therefore, we recommend using at least filtered water; another option is a blend of Bezoya and Lanjarón. When adjusting the recipe, change only one variable at a time to identify how it affects the flavor.
The usual approach is to start by adjusting the coffee-to-water ratio. Once you achieve a cup with a pleasant intensity and mouthfeel, you can modify other aspects of the extraction.
Most percolation coffee recipes use a ratio between 1:15 and 1:17, with a brewing time of between 2:30 and 4:30 minutes.
Kalita / Origami / Orea
We've chosen this method to share our recipes because it's very versatile and easy to adapt to other percolation systems. The flat bottom and wavy pleats of Kalita filters create a large surface area that prevents significant flow blockages caused by the migration of fine particles or clogging.
Kalita/Origami/Orea
Recipe:
- Ratio: 1:16.75
- Coffee: 20g
- Water: 335g
- Total time: 3.33 min
- Temperature: 92ºC
- Grinder: Comondante 20 Clicks
- TDS 1.39% EY 20.09%
Variables:
- Resting time: Minimum 3 days after roasting, but it is best expressed from 10-15 days onwards.
- Water: Bezoya 2:1 Lanjarón
- Filter: Sibarist B3
Equipment:
Orea, Sibarist B3 filter, Scale, stopwatch, mill, cup/decanter and kettle (gooseneck).
Method:
- Place the Orea in a cup/decanter and place the filter. Pour hot water over it; this eliminates the paper taste and preheats the equipment.
- Grind the coffee to a level you recommend.
- Discard the water and put the Orea on the scale, add the coffee distributing it evenly, tare the scale and start the timer.
- Pour 60g of water in a circular motion and wait 30-40 seconds for the coffee to degas. If the coffee has been recently roasted, allow more time.
- Slowly pour in approximately 200-250g of water and rotate the Orea once to level the coffee bed and ensure it is fully saturated. Never fill to the brim; leave at least 2cm of space from the top to limit water flow through the coffee bed, thus reducing extraction.
- Continue pouring water slowly as before until you have added the required amount of water.
- Turn it one last time to let the water go down.
- We are looking for a total time according to the recipe, adjust the grind size if necessary next time.
Espresso
Here's our most up-to-date recipe. It's important to remember that this recipe is a reference and that many variables will influence the final result of the espresso in your cup: from the condition of your machine and grinder, the water you use, the storage/steeping time of your coffee, to the temperature/atmospheric pressure, etc. Therefore, you may need to adjust some parameters to achieve a flavorful and balanced espresso based on your specific needs.
Recipe:
- Ratio: 1:2.2
- Dry: 18gr
- In cup: 41gr
- Time: 30-36s
Variables:
- Resting time: minimum 2 weeks
- Temperature: 94ºC
- Pressure: 6 bars
- Pre-infusion: No
- GH 60 (ppm as CaCO3) KH 30 (ppm as CaCO3)
Machinery and equipment used for this recipe:
- Espresso machine: La Marzocco KB90 2G
- Mill: Mythos 1
- Scoop: 22gr VST (without slot)
- Extras: Barista Hustle WDT, Push Tamper (flat, 100% level)
Cold brew
Esta es la receta de café cold brew que te proponemos para que elabores 600ml de cold brew. El ratio, en caso de que quieras elaborar más o menos de esta cantidad, es 1:15, 1gr de café por cada 15gr/ml de agua.
Receta y equipamiento:
- Café 40gr. (Usa el café que prefieras dependiendo de tus gustos. Nuestra sugerencia sería elegir perfiles de café que te gusten en elaboraciones de filtro). Si tiene el tag “Cold Brew” es de nuestros favoritos.
- Molienda: Comandante 16 clics.
- Agua 600gr/ml a temperatura ambiente.
- Composición del agua: 2 partes de Lanjarón por 1 de Bezoya.
- Una malla o seda.
- Un recipiente de cristal (preferiblemente con tapa)
- Dejar reposar 22 horas (en el frigorífico).
La forma de hacer el cold brew:
- Molemos el café con una molienda media (Comandante 16 clics).
- Echamos el café directamente en la malla.
- Introducimos la malla en el recipiente de cristal.
- Vertemos el agua en el recipiente a través de la malla con el café.
- Removemos suavemente para saturar todo el café.
- Tapamos el recipiente.
- Lo dejamos reposar en el frigorífico (¡atención a los olores fuertes!).
- Después de este tiempo de reposo, retiramos la malla con el café y estará listo.
- Como paso extra, puedes volver a filtrarlo por un filtro de papel V60, Kalita o similar para obtener un resultado más limpio y cristalino.
- Mantenlo refrigerado.
- Esta receta es para no diluir. Ni siquiera con hielo. En caso de ponerle hielo la composición del agua del hielo afectará al sabor de tu bebida. Mejor hacer tu propio hielo con la misma composición de agua que proponemos. Si usas hielo, quizás quieras bajar el ratio (1:9 a 1:12).
