Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesEU: Colombia Nestor Lasso Ombligon
Colombia

EU: Colombia Nestor Lasso Ombligon

Anaerobic Natural Ombligon

Roasted by Onyx Coffee Lab

Stock not confirmed
CountryEstimated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
Experience the Coffee Story

Details

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
CountryColombia✓
Producer—
ProcessAnaerobic Natural✓
Harvest—
Altitude—
VarietiesOmbligon✓
Roast—
Tasting notesintense, high sweetness✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

2NOTES
  • high sweetness
    Sweet › Overall Sweet
  • intense
    not on the wheel

Supply Chain

  1. Country

    Colombia

  2. Roastery

    Onyx Coffee Lab

  3. Coffee· viewing

    EU: Colombia Nestor Lasso Ombligon

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarColombia Nestor Lasso Ombligon - Cafes OnlyColombia Ombligon Nestor Lasso - natural | LAST BATCH 17/03Colombia Nestor Lasso OmbligonColombia Nestor LassoColombia Nestor Lasso OmbligonColombia Nestor Lasso CoffeeSame variety, exploredOmbligon50Similar flavour profileintense, high sweetness40Same processAnaerobic Natural776From the same originColombia6009More from this roasterOnyx Coffee Lab419 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobic Natural
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability