Colombia El Diviso | Nestor Lasso | Ombligon

Coffee professionals believe Ombligon (the name itself translates to »belly button« because of the variety's unique shape) is (supposedly) related to an Ethiopian heirloom variety but as it has mutated naturally on Colombian soil, it also shares similar traits to other native Colombian coffee varieties. But bottom line is – Ombligon certainly has a very unique flavor profile.

There are not many producers that grow Ombligon. But those who do grow it have been innovating with processing methods as well. Leading the way is Nestor Lasso who has been on the forefront of developing these methods – with amazing results.
Nestor is part of the young generation of coffee producers in Colombia who are shaping the world of specialty coffee with innovative methods in growing and processing coffee. In the Huila region, Nestor runs the El Diviso farm with his brother Adrian and their friend Jhoan Vergara. While self-taught in processing coffee, Nestor and Adrian were taught about traditional agriculture and the proper way of taking care of coffee trees by their father Jose, a seasoned coffee farmer.

Over the last few years Nestor, Adrian and Jhoan have transformed the farm completely with a sole focus: creation of high scoring microlots by using varietal separation and a range of innovative processing methods.
After you will taste this coffee you'll see that they are doing a great job!

DETAILED PROCESS:
Optimal selection of darker colored cherries with brix degrees of 24-26 °.
The floats are removed and the cherries are washed with 5% alcohol to remove impurities and unwanted bacteria.
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Fermentation Process:
The process begins with a 48 hours of oxidation, followed by a 12 hour resting period and then
another 60 hours oxidation process. The bags are opened periodically to maintain a temperature between 30 and 40 degrees. At the end of the 60 hours, the bags are left open to increase the temperature before washing. The cherries are then loaded into a plastic tank for a 24 hours anaerobic fermentation with leachate recirculation.
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Quenching:
The cherries are then washed and fermentation is stopped with hot water at 50 degrees.
Quenching is a specific method of rapidly cooling down coffee beans or cherries. It is a critical step in various coffee processing methods as it contributes to fixate the compounds released during fermentation. The combination of hot and cold water first opens the pores in the bean and the fixates the volatile compounds.
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Drying:
Natural drying in the sun in a canopy and final shape in a dehumidifier machine (60-70h)

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