Colombia | El Diviso Ombligon | Thermal Shock Yeast Anaerobic Natural

Colombia | El Diviso Ombligon | Thermal Shock Yeast Anaerobic Natural

Producer: Jose Uribe Lasso
Altitude: 1950 masl
Variety: Ombligon
Process: Thermal Shock Yeast Anaerobic Natural
(120+ hours oxidation, thermal shock, anaerobic fermentation with yeast. 15+ days mechanical & solar drying)

Roast level: Medium
Flavor notes: Hibiscus, Skittles, Raspberry, Muscat Grapes, Pineapple