Colombia Finca El Diviso | Ombligon

€16,90 EUR

Size: 100g

100g 250g

Quantity:

GOAT STORY's coffee of the year

In the Huila region, on the El Diviso farm, three young producers are chasing something most coffee farms never touch. Nestor Lasso runs the operation with his brother Adrian and their friend Jhoan Vergara, pushing an already rare varietal — Ombligon, named for its distinctive "belly button" shape — through an experimental multi-stage fermentation most roasters have never even heard of. The result earned it our Coffee of the Year title, and one sip explains why.

What it tastes like: Grape, lemongrass and basil, layered over a medium, sparkling body. It's an unusual, almost herbal-fruit combination — bright but full, delicate but punchy and nothing like a typical Colombian cup.

Why we love it: Ombligon is grown by almost nobody, and processed like this by even fewer. Nestor's method — oxidation, anaerobic fermentation with recirculated cherry leachates, and a thermal shock to seal it all in — pulls flavors out of the bean that shouldn't exist in a Colombian coffee. It's proof that this new generation of producers is rewriting what's possible from a single farm in Huila.

Best way to drink it: Built for filter, where its sparkling character and grape-lemongrass notes have room to unfold. It also holds up beautifully as espresso, but our secret tip is definitely cold drip or cold brew — a rare all-rounder.

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Colombia Finca El Diviso | Ombligon

€16,90 EUR

PROCESS

Experimental

CUPPING SCORE

88+

ROAST LEVEL

Light

Profile

Perfect for: Filter
Also works lovely as: Cold drip, Cold brew, French Press, Aeropress, Espresso, Turkish coffee
Taste notes: Grape, Lemongrass, Basil, Light and Sparkling

Variety: Ombligon
Altitude: 1.700 – 1.800m
Process: *Detailed process below
Quality score: 88+
Light roast

100% Arabica Coffee

Net weight: 100g/250g

More about this coffee

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!

PROCESS IN DETAIL:

STEP1:
Disinfection and floating of cherries in water, separation of impurities and less dense beans, manual selection of harvested cherries, only ripe beans.

STEP2:
Oxidation for 40 hours in plastic tanks. Anaerobic fermentation in plastic bags or tanks for 40 hours at an average temperature of 17°C to 20°C. Collection of coffee cherry leachates, to be reused in subsequent lots to be fermented.By adding cherry leachates, we continue with submerged fermentation at a temperature of 17°C to 23°C for 28 hours, recirculating the leachates. To finish the fermentation, a thermal shock is carried out at an average temperature of 65–70°C, ending the fermentation process.

STEP3:
Start of drying in stainless steel dehumidifier equipment that allows greater control of the coffee’s moisture loss. This equipment allows us to control variables and replicate drying curves, and being a dark and hermetic room, it allows us to have better quality control, less volatilization of terpenes and aromas inherent to coffee, and no external contamination that could affect the coffee quality.
The maximum drying temperatures do not exceed 37°C until reaching a humidity level of 10% to 11%.

STEP4:
Storage in sack and GrainPro bag.

Brew Guide

---
FILTER:

Coffee: 20 g
Water: 340g
(Coffee-to-water ratio 1:17)
Time: 2:30
Water Temperature: 93°C (201°F)
Grind: Medium (appr. 650 μm)

Tips for Filter coffee:
- Finer grind = longer brew time, fuller and more intense flavor.
- Coarser grind = shorter brew time, lighter and more delicate flavor.

- Lower coffee-to-water ratio (more coffee, less water) = fuller and more intense flavor.
- Higher coffee-to-water ratio (less coffee, more water) = more delicate and balanced flavor.

- Higher temperature (93–95°C) = more sweetness, more body.
- Lower temperature (90–91°C) = less bitterness, more acidity.

---
COLD BREW:

Coffee: 50 g
Water: 600g
(Coffee-to-water ratio 1:12)
Time: 8-12h (room temperature) or 18-24h (refrigerated)
Grind: Coarse (1000 - 1400 μm)

For cold brew concentrate use 1:7 coffee-to-water ratio.

Profile

Perfect for: Filter
Also works lovely as: Cold drip, Cold brew, French Press, Aeropress, Espresso, Turkish coffee
Taste notes: Grape, Lemongrass, Basil, Light and Sparkling

Variety: Ombligon
Altitude: 1.700 – 1.800m
Process: *Detailed process below
Quality score: 88+
Light roast

100% Arabica Coffee

Net weight: 100g/250g

More about this coffee

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!

PROCESS IN DETAIL:

STEP1:
Disinfection and floating of cherries in water, separation of impurities and less dense beans, manual selection of harvested cherries, only ripe beans.

STEP2:
Oxidation for 40 hours in plastic tanks. Anaerobic fermentation in plastic bags or tanks for 40 hours at an average temperature of 17°C to 20°C. Collection of coffee cherry leachates, to be reused in subsequent lots to be fermented.By adding cherry leachates, we continue with submerged fermentation at a temperature of 17°C to 23°C for 28 hours, recirculating the leachates. To finish the fermentation, a thermal shock is carried out at an average temperature of 65–70°C, ending the fermentation process.

STEP3:
Start of drying in stainless steel dehumidifier equipment that allows greater control of the coffee’s moisture loss. This equipment allows us to control variables and replicate drying curves, and being a dark and hermetic room, it allows us to have better quality control, less volatilization of terpenes and aromas inherent to coffee, and no external contamination that could affect the coffee quality.
The maximum drying temperatures do not exceed 37°C until reaching a humidity level of 10% to 11%.

STEP4:
Storage in sack and GrainPro bag.

Brew Guide

---
FILTER:

Coffee: 20 g
Water: 340g
(Coffee-to-water ratio 1:17)
Time: 2:30
Water Temperature: 93°C (201°F)
Grind: Medium (appr. 650 μm)

Tips for Filter coffee:
- Finer grind = longer brew time, fuller and more intense flavor.
- Coarser grind = shorter brew time, lighter and more delicate flavor.

- Lower coffee-to-water ratio (more coffee, less water) = fuller and more intense flavor.
- Higher coffee-to-water ratio (less coffee, more water) = more delicate and balanced flavor.

- Higher temperature (93–95°C) = more sweetness, more body.
- Lower temperature (90–91°C) = less bitterness, more acidity.

---
COLD BREW:

Coffee: 50 g
Water: 600g
(Coffee-to-water ratio 1:12)
Time: 8-12h (room temperature) or 18-24h (refrigerated)
Grind: Coarse (1000 - 1400 μm)

For cold brew concentrate use 1:7 coffee-to-water ratio.