El Diviso

Together with his brother Adrian, Nestor Lasso transformed the family farm into what is now one of Colombia's most influential coffee projects. Located near Pitalito in Huila, El Diviso has become synonymous with progressive processing, helping to redefine perceptions of Colombian coffee on the world stage.

Working closely alongside Jhoan Vergara and Cata Export, the team has developed fermentation protocols that have earned international recognition, including championship level success and widespread acclaim throughout Europe and beyond.

Despite the recognition, Nestor continues to experiment, refine and push boundaries in pursuit of flavor. This Ombligon lot is a perfect example of that mindset, combining an exceptionally rare variety with one of the most ambitious processing approaches currently being explored in Colombia.

This lot is 100% Ombligon, a rare Colombian varietal believed to be a natural mutation linked to Ethiopian landrace genetics. The variety takes its name from the distinctive shape of the cherry, which forms a small protrusion resembling a belly button, or ombligo in Spanish. Known for its intense aromatics and vivid fruit character, Ombligon has become one of the most sought after varieties emerging from Colombia's new generation of producers.

At El Diviso, the variety is shaped through a highly structured advanced natural process designed to maximise sweetness, complexity and aromatic intensity. Cherries are harvested at peak ripeness before undergoing 36 hours of oxidation in cherry, followed by 24 hours of anaerobic fermentation and a further 24 hours of oxidation. The coffee then enters a 48 hour submerged fermentation, building layer upon layer of fruit expression and sweetness.

Following fermentation, a thermal shock is applied to stabilize the process and preserve aromatic compounds. The coffee is then partially dried, rehydrated and combined with freshly harvested cherries before depulping, a distinctive technique developed at El Diviso to enhance depth and complexity in the cup.

Drying takes place in a controlled dehumidification environment over approximately 60 hours, with an extended resting phase incorporated midway through the process to promote flavor integration and cup stability.

In the cup, expect strawberry, guava and pink macaron. The profile is complex and layered, with vivid tingling acidity, confection-like sweetness and outstanding aromatic intensity. Notes of ripe red fruit and tropical candy are wrapped in a distinctive pink velvet cake character, carrying through to a long and remarkably expressive finish.

This is a truly remarkable expression of Ombligon, showcasing both the potential of this rare variety and the relentless pursuit of flavour that continues to define El Diviso.

Producer → Nestor Lasso
Farm → El Diviso
Location → Huila, Colombia
Varieties → Omblignon
Altitude → 1,500 - 1,800 masl
Process → Advanced Natural

Roasted in Bristol, UK on August 10, 2026.
We find these coffees perform best at 2-6 weeks post-roast.