Nestor Lasso’s Finca El Diviso in Pitalito, Huila, is renowned for pushing the boundaries of coffee production, and this rare Ombligon variety exemplifies that spirit of innovation. The farm sits at an impressive 1750 meters above sea level, where cooler temperatures and a steady, tropical microclimate create ideal conditions for slow-growing, flavor-dense cherries. The Ombligon itself is believed to share genetic roots with Ethiopian heirloom varieties, lending it a heritage of complexity and vibrant character.
This coffee’s journey from cherry to cup is nothing short of extraordinary. Meticulous harvesting at 21-24 Brix ensures only the sweetest, ripest cherries are chosen. After a careful floating step to remove defects, cherries undergo an intricate fermentation process. Open-air oxidation, controlled thermal rinsing at 50°C, and the addition of brewer’s yeast guide the beans through 38 hours of anaerobic fermentation—carefully monitored to maintain prime acidity and sweetness. Once fermented, they’re dried in stages and rested, ensuring each seed’s inherent flavors develop fully. This methodical approach creates a coffee with bright fruit character, harmonious acidity, and confectionery sweetness.
Sustainability is also at the heart of production at El Diviso, with careful resource management and precise fermentation protocols minimizing waste. The result is a coffee that tells a story of terroir, technique, and tradition—an unforgettable cup that balances exuberant fruit notes with refined complexity, capturing the pioneering essence of modern Colombian coffee.
