Colombia El Diviso Ombligon Natural

El Diviso

Ombligón Natural • Nestor Lasso

Huila, Colombia • 1750 MASL

The Producer

Nestor Lasso is one of Colombia’s most exciting young coffee talents. At just 25 years old, this third-generation producer from Pitalito, Huila, began cupping at age 14. He transformed his family’s traditional farm into a laboratory of innovation, embracing exotic varieties and cutting-edge processing. Today he is a leading example for producers across the region.

The Rare Variety

Ombligón (Spanish for “belly button”) is an extremely rare Ethiopian landrace variety known for its distinctive dimpled bean shape. Grown almost exclusively in small pockets of Huila, it delivers uniquely intense fruit and floral character when paired with advanced fermentation.

Processing Method

This Ombligón lot receives Nestor’s signature multi-step natural protocol:

• 100% handpicked ripe cherries, floated to remove defects
• 36 hours anaerobic fermentation in 50 kg plastic bags
• 40 hours oxidation in open tanks (oxygen exposure & temperature development)
• Immersion followed by thermal shock at 65°C for 30 minutes
• Dried in a marquesina then finished in a dehumidifying machine to perfect moisture level

The Farm

Finca El Diviso is a 28-year-old third-generation family farm in Bruselas, Pitalito, Huila. Originally planted with traditional varieties, the farm shifted entirely to exotic lots seven years ago under Nestor’s guidance. Their dedication has been rewarded with major competition results: 6th place in the Cup of Excellence and 3rd place in Chicago 2024 with this exact Ombligón lot.

Why We Love This Coffee

This is one of the most expressive and unforgettable Colombian microlots we’ve ever tasted. The rare Ombligón variety + Nestor’s advanced processing creates a jammy, tropical fruit explosion — cherry, strawberry, guava, passion fruit, pineapple, and even hints of watermelon — layered with beautiful florals (jasmine, rose, hibiscus) and a sweet vanilla-white chocolate backbone. Silky body, vibrant acidity, and an incredibly clean, lingering finish.