كولومبيا نيستور لاسو أومبيليغون - مقاهي فقط

I've never had an Ombligon before and the sweetness here is almost syrupy, like dark berry jam. The natural process plus that thermal shock really layers the flavors — every cup tastes a little different. Easily the most intense coffee I've brewed at home all year.

The thermal shock processing really makes a difference—every sip has this bold intensity that lingers without turning bitter. I've brewed it both as a pour-over and espresso, and the sweetness stays remarkably layered through both. Best bag I've bought all year.

That layered sweetness hits right after the intense first sip, and it lingers in a way that makes you slow down and enjoy the cup. I brewed it in a V60 and it was the most dessert-like coffee I’ve had in months.