NESTOR LASSO’S DECAF OMBLIGON IS THE BOMB! Nestor Lasso and his brother Adrian produce outstanding coffees at their farm, El Diviso. They are known for their innovative and precise processing methods, which yield wild flavors. Ombligon means ‘belly button,’ a nod to the coffee’s shape. They start by picking only the ripest cherries. The cherries are oxidized for 12 hours at a steady temperature, then fermented without oxygen for 50 hours. After that, the coffee is oxidized again for 20 hours and undergoes a second anaerobic fermentation for 30 hours. The cherries then undergoes a final fermentation in water and mosto collected during oxidation. Once finished, the coffee is dried on raised beds until it reaches 11% moisture. It then goes through the EA Sugarcane decaffeination process. The result is a fruity, sweet cup with flavors of pineapple, creme brulee, and raisinette.
PERC Coffee was founded in 2010 by Philip Brown in Savannah, Georgia, beginning with a Diedrich IR 12 roaster sourced from eBay and initial deliveries made by bike and backpack. The roastery operates from a restored warehouse alongside an organic community garden, embedding sustainability into both coffee sourcing and physical space. Brown sources colorful coffees from various origins, prioritizing long term producer relationships that allow consistency and trust building. The roasting philosophy centers on small batch profiles crafted to maximize sweetness and varietal character, while monthly free public cupping sessions invite the community into the sensory experience of specialty coffee.
