Boo! Modern Coffee Co.
Colombia - Nestor Lasso Natural Ombligon
Colombia - Nestor Lasso Natural Ombligon
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For this release, we partnered once again with our friends from CATA Export in Colombia to bring you a very special coffee. The moment we tasted it, we were blown away by its complexity and depth, and we knew we had to share it with you!
Nestor Lasso is one of the young and passionate producers behind Finca El Diviso, a farm known for its dedication to innovation and pushing the boundaries of coffee processing. Alongside his brothers Adrian and Jhoan Vergara, they have spent years perfecting their fermentation techniques to craft coffees that stand out on a global stage.
This coffee, a naturally processed Ombligon, undergoes an intricate and carefully controlled process to maximize its flavor potential!
It starts with the meticulous picking of only the ripest cherries, ensuring peak sweetness and quality. The cherries are left to oxidize in open plastic tanks for 48 hours, allowing the natural juices to develop complexity. During this time, the coffee must be constantly recirculated and monitored to maintain the perfect balance of Brix (19°) and pH (>5). After oxidation, the cherries are sorted in cold water, removing any lower-density or defective ones. A thermal shock process follows, where the cherries are rinsed in 50°C water to loosen their molecular structure and enhance fermentation. The cherries are then transferred to airtight plastic bins for an anaerobic fermentation of 38 hours, kickstarted with brewers’ yeast to introduce unique flavor notes. Once fermentation is complete, the cherries undergo a mechanical drying process for 12 hours, stabilizing their moisture content. They are then left to rest in closed plastic bags for 2 days before completing their drying for about 15 days, reaching the ideal moisture level of 10.5-11.5%.
The result? A wildly vibrant and juicy coffee that explodes with fruitiness and layered complexity. Think intense tropical notes, deep sweetness, and a sparkling acidity that makes every sip exciting. It’s a true showcase of how processing can elevate coffee to new heights.
To make our coffees more accessible, at Boo! we decided to only produce omni roast. That means that all of our coffees are meant to be used both as espresso or filter coffee. Follow our recipes at the bottom to get the best result with each coffee!
Country & Region: Colombia, Huila - Pitalito
Farm: Finca El Diviso
Producers: Nestor Lasso
Processing: Natural
Varietal: Ombligon
Altitude: 1750m
Harvest: 2024
Sourced through: CATA Export





Transparency report :
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FOB : 22,04€/Kg
FOB (Free On Board) price represents the cost of coffee when it leaves the exporting country. It includes the price paid to the farmer, transportation within the country, and the exporter's margin.
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Roasted coffee cost : 35€/Kg
This is our total cost for this coffee after being roasted. This contains the price of electricity, weight loss and packaging.
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Transportation cost :
This is the cost of transportation of green coffee from the origin country to us. This information is only displayed when we purchase directly from the producers or through an exporter in the same producing country.
Recommanded recipe :
For espresso :
If possible on your machine, we always recommend setting a pre-infusion of 5-10 seconds at lower pressure then ramping up to 9 bar for the rest of the extraction.
Our recipe for this coffee would be: 18g in and 48g out in about 23-25 seconds.
Enjoy your espresso!
For filter
Our filter recipes are based on a classic V60 size 01 with CAFEC abaca filters.
Amount of coffee : 15g
Grind size : medium
Water : 240g at 94°C
0:00 - Blooming - Pour 50g (gentle swirl when finished pouring)
1:00 - Circular pour to 150g
1:35 - Circular pour to 240g, followed by a gentle swirl.
Drawdown should be around 2:00-2:30
Enjoy your filter coffee!