{"product_id":"el-diviso","title":"El Diviso","description":"\u003cp\u003eTogether 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.\u003c\/p\u003e\n\u003cp\u003eWorking 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.\u003c\/p\u003e\n\u003cp\u003eDespite 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.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cp\u003eAt 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.\u003c\/p\u003e\n\u003cp\u003eFollowing 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.\u003c\/p\u003e\n\u003cp\u003eDrying 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.\u003c\/p\u003e\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eProducer → \u003c\/strong\u003eNestor Lasso\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eFarm → \u003c\/strong\u003eEl Diviso\u003cbr\u003e\u003cb\u003eLocation \u003cstrong\u003e→\u003c\/strong\u003e \u003c\/b\u003eHuila, Colombia\u003cbr\u003e\u003c\/span\u003e\u003cb\u003eVarieties\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e→ \u003c\/strong\u003e\u003c\/b\u003eOmblignon\u003cb\u003e\u003cbr\u003eAltitude\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e→ \u003c\/strong\u003e\u003c\/b\u003e\u003cspan\u003e1,500 - 1,800\u003c\/span\u003e\u003cspan\u003e masl\u003c\/span\u003e\u003cb\u003e\u003cbr\u003eProcess\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e→\u003c\/strong\u003e \u003c\/b\u003e\u003cspan\u003eAdvanced Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eRoasted in Bristol, UK on \u003cstrong\u003e\u003c\/strong\u003eAugust 10, 2026.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eWe find these coffees perform best at 2-6 weeks post-roast.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sweven","offers":[{"title":"200g","offer_id":53801697640731,"sku":"BFC-SWEVEN-DIVISO-200","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/Sweven_Diviso_Webshop.png?v=1787842827","url":"https:\/\/blackfoxcoffee.com\/products\/el-diviso","provider":"Black Fox Coffee Co.","version":"1.0","type":"link"}