Perc Coffee

Decaf Colombia Nestor Lasso Ombligon

Nestor Lasso and his brother Adrian craft this decaf at their farm, El Diviso, using a complex multi-stage anaerobic process that begins with selecting only the ripest cherries. The beans undergo alternating aerobic oxidation and anaerobic fermentation—12 hours oxidized, 50 hours anaerobic, 20 hours oxidized again, then 30 hours in a second anaerobic ferment—followed by a final water and mosto fermentation. After drying on raised beds to 11% moisture, the coffee is decaffeinated using the EA Sugarcane process, which preserves the wild flavors this method is designed to unlock. The result is a fruity, sweet cup with distinct notes of pineapple, crème brûlée, and raisinette—proof that decaf can deliver complexity when precision processing meets quality fermentation.