Farmer

Despite being in his twenties, Nestor Lasso has captivated the global coffee scene. The Lasso family spent 27 years transforming Finca El Diviso from a modest plot into a thriving hub of innovation, driven initially by Nestor's mother, who first ventured into specialty coffee. Today, Nestor and his brother carry on her legacy, proving that Colombian coffees belong on the absolute highest luxury stage. Their meticulous, data-driven approach has earned El Diviso multiple national and World Barista Championship titles.

Region

Finca El Diviso sits at an altitude of 1,780 to 1,900 meters in the Colombian Massif of Pitalito, Huila. This region provides a brilliant canvas for experimental processing. The loamy soils and dynamic microclimates yield incredibly dense cherries, allowing the Lasso family to push the boundaries of prolonged fermentation without sacrificing the coffee’s structural integrity or inherent terroir.

Variety

Ombligon is a rare and rising star in the coffee world. Believed to be an Ethiopian landrace mutation that found its way to Huila, it shares the extreme sweetness and complex florals of East African varieties. The name translates to "belly button," referring to the distinctive dimple at the base of its unusually elongated cherries. On the world stage, Ombligon is prized for its massive red fruit acidity and luxurious mouthfeel.

Process

This is a masterclass in modern coffee processing. The cherries undergo a 48-hour oxidation in open tanks, constantly bathed in their own recirculated mosto (cherry juice). After sorting, they are hit with a 50°C thermal shock to loosen the cellular structure before entering airtight tanks. Here, they are inoculated with brewer's yeast and fermented anaerobically for 38 hours. Finally, the coffee is quickly dehydrated mechanically, stabilized in a dark room, and then slow-dried on raised beds for 15 days.