Ombligon - Finca El Diviso

This Ombligon lot is a highly expressive coffee produced in Pitalito, Huila, by the Lasso brothers Nestor and Adrian. Their farm Finca El Diviso is known for showcasing both rare genetics and advanced post-harvest innovation.

The Ombligon variety is believed to be an Ethiopian Heirloom and Pacamara mutation. Once harvested, floated, washed, and given a thermal shock at 50°C to prepare for fermentation. It's processing then follows a meticulous multi-phase protocol: an initial 48 hour oxidation with mosto, a second thermal shock, and a sealed anaerobic fermentation with added brewer’s yeast in a tightly controlled bioreactor.

Drying is equally deliberate, combining mechanical drying, a resting stabilisation period, and slow canopy drying to achieve optimal moisture. This precise workflow is designed to maximize clarity, sweetness, and depth, resulting in a dense, fruit-forward cup with layered notes of Guava, Cane Sugar, Cranberry, and Blood Orange. Nestor has a reputation as one of Colombia’s most distinctive and intentional producers of process-driven coffees and we are thrilled to bring you another of his spectacular lots.

This lot from Finca El Diviso in Pitalito, Huila showcases the Ombligon varietal cultivated by brothers Nestor and Adrian Lasso. The coffee undergoes washed processing with anaerobic fermentation, a technique that typically intensifies fruit-forward characteristics. Clifton Coffee Roasters identifies prominent notes of guava and blood orange alongside cane sugar sweetness and cranberry tartness—a profile balancing tropical brightness with subtle acidity.

The Huila region is recognized for coffees with nuanced fruit expression, and this anaerobic approach emphasizes those qualities while adding complexity through controlled fermentation. The combination of guava and cranberry suggests a dynamic interplay between stone fruit and bright berry notes, inviting exploration of the flavor wheel to identify additional layers in the cup.