Father - Roastery & Espresso Bar
Cupping score
Excellent · SCA 85–89
This score is stated by the roaster, not independently verified.
How sure we are✓ stated by the roasterderived from region or nameunverified — not found in their text
El Diviso
Unknown
Unknown
Anaerobic Natural Ombligon By Nestor Lasso
Each field is what the roaster published — shown with the verbatim source text.
“Producer: Nestor Lasso at El Diviso”
“Region: Bruselas, Pitalito, Huila”
“Colombia”
“Process: Ripe cherry is selected, oxidised then anaerobically fermented over 40hrs. A second oxidation precedes a 28hr leachate soak. To finish, the coffee is thermal shocked and dried in parabolic dryers over 4 weeks.”
“Variety: Ombligon”
“Altitude: 1910masl”
“Cupping Score: 88”
Anaerobic Natural Ombligon By Nestor Lasso by Father - Roastery & Espresso Bar — followed from farm to cup.
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