Hatch - El Diviso: Ombligon Decaf
COF-HC-0199This sugar-cane-decaf Ombligon from Nestor Lasso in Huila (1850 masl) underwent a multi-stage anaerobic natural fermentation—40 h oxidation, 40 h anaerobic, 20 h aerobic, 28 h mosto-fermentation, plus thermal shock—before an ethyl-acetate wash. The result is a clean, sweet cup with bright strawberry and cherry fruit, layered red-wine depth, and rich chocolate undertones, all with the varietal’s distinctive “belly-button” charm










A Beginner's Guide to Choosing Your Next Coffee Bag
With Nick Francisco



