El Diviso coffees are all over the competition circuit at the moment thanks to their intense aromatics and fruit bomb flavour profile. This extra special decaf filter offering from the folks at Passport is your chance to sample top shelf excellence at any time of day - even midnight! Get yours before it's gone! Tastes like: Cherry, strawberry and florals. Intensity rating: Sweetness: 4/5 Acidity: 5/5 Body: 3/5 ROASTING SCHEDULE: Passport roasts and ships Monday-Friday. Orders usually ship within 2-3 business days. For the geeks: El Diviso has become internationally recognised for innovative processing methods and rare varieties such as Ombligón. Ombligon comes from the Spanish word for belly button, referring to the distinctive shape of the bean. For this lot, ripe Ombligón cherries undergo an extended fermentation process designed to build sweetness and aromatic depth. The cherries are first oxidised, then moved through staged anaerobic fermentations, controlled thermal shock wash. After drying, the coffee is decaffeinated using the natural sugar cane process (EA decaf) For decaffeination, the Sugar Cane Process is used a method developed in Colombia. Molasses from sugar cane is fermented to produce ethanol, which is combined with acetic acid to create ethyl acetate (EA), a naturally occurring compound found in fruits and fermented products. The beans are gently steamed to open their structure, then washed with EA to remove caffeine, and finally rinsed and dried. Origin: Colombia Region: Bruselas, Huila Altitude: 1750 MASL Producer: Nestor & Adrian Lasso Variety: Ombligon Process: Thermal Shock Anaerobic Natural DECAF