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GLITCH Coffee COLOMBIA El Diviso Ombligon Anaerobic Natural

GLITCH Coffee & Roasters

GLITCH Coffee COLOMBIA El Diviso Ombligon Anaerobic Natural

Sale price HK$280.00

這款來自哥倫比亞 El Diviso 農園 的咖啡豆正式加入供應陣容。該農園不僅深受哥倫比亞國內推崇，近年更因無數咖啡師在國際大賽中使用其產品，而成為全球矚目的焦點。

El Diviso 農園坐落於哥倫比亞薇拉省（Huila）南部，創立初衷是為了探索提升哥倫比亞咖啡品質的新路徑。農園主 Lasso 家族 致力於開發具有高度可溯源性且風味獨特的咖啡，每日不斷實驗各種微生物處理法，力求打造享譽國際的杯測風味（Cup Profile）。

關於品種與處理法：

  • Ombligon 品種： 這個名稱源自當地對埃塞俄比亞原生種（Ethiopia Heirloom）的稱呼。「Ombligon」在西班牙語中意為「肚臍」，因為當地的農民發現這種咖啡櫻桃的形狀略微隆起，看起來像是有個小肚子，因而得名。

  • 精細處理過程： 生產者選用糖度極高的成熟咖啡櫻桃，先以 5% 酒精進行殺菌，清除雜質與不需要的細菌。隨後將咖啡豆裝袋進行 48 小時的初步氧化，接著再進行 60 小時的二次氧化，最後進入 24 小時的厭氧發酵（Anaerobic Fermentation）。

風味描述：

這款咖啡展現出如 藍莓（Blueberry） 與 石榴（Pomegranate） 般明亮的果香風味（Fruity Flavor），同時能感受到品種自帶的高厚實度與絲滑質感（Smooth Texture），層次鮮明且平衡。

  • Taste: Cranberry, ripe plum, and American cherry, with a smooth texture and a long finish.
  • Variety: Ombligon
  • Process: Anaerobic Natural
  • Country: Colombia
  • Region: Huila
  • Altitude: 1,600-1,800m
  • Farm: El Diviso
  • Roast: light roast
  • Baking place: Japan
  • Roasted date: April 26, 2026
  • Material: 100% coffee beans
  • Weight: 100g
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About GLITCH Coffee & Roasters

A quality coffee shop that exudes a unique light even if it is hidden on the corner of the street.
The main store of GLITCH COFFEE & ROASTERS is located in Jimbocho where there are many ancient bookstores and tea shops. In the strong literary atmosphere, it only uses wood and metal decoration to create a simple and simple style, attracting everyone's footsteps. Although the space in the store is not large, and half of the space is occupied by a huge roasting machine, it is precisely because of this that everyone can feel the boss's dedication to coffee roasting.
The owner of GLITCH COFFEE, who is both a barista and roaster, is Mr. Suzuki Kiyokawa, the 2014 AeroPress Japan Champion. In order to maximize the flavor and layer of the fruits in the beans, he not only uses high-quality beans cultivated in reputable farms. The coffee beans also deliberately break the Japanese tradition of deep frying, insisting on the exclusively researched shallow frying, so that everyone can taste the delicate and unique coffee taste, and then settle down and enjoy the coffee time in the literary and artistic atmosphere. No wonder the opening was short. In just a few years, it has been selected into the top 50 best coffees in Asia by The Big7 Travel in 2019.