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Colombia
Ombligon
250g
Cup Notes: Amarena Cherry, Apple, Violet, Elderflower
An energetic and expressive Ombligon from El Diviso, shaped by a meticulous and innovative anaerobic thermal shock process that unlocks impressive depth, layered elegance, and vivid aromatics, all carried by beautiful balance and remarkable clarity in the cup.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
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FAQ
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Details
- Producer
- Nestor Lasso
- Country
- Colombia
- Terroir
- Huila
- Altitude
- 1750-1850 masl
- Process
- Anaerobic Natural - Raised Beds
- Arabica cultivar
- Ombligon
- Picked in
- October-December 2024
- Arrived in
- June 2025
- Shipped in
- Box + Vacuum pack
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 16 clicks (medium)
- Water:
- 250g (40tds) at 92 Celsius
- Filter model:
- Cafec Abaca+
- Time:
- 2:20
- Brew strenght:
- 1,56 tds
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 14 clicks (medium)
- Water:
- 250g (40tds) at 92 Celsius
- Filter model:
- Stagg [X], Fellow
- Time:
- 2:25
- Brew strenght:
- 1,50 tds
STORY BEHIND
El Diviso is a family-owned farm in the highlands of Huila, Colombia, run by Nestor Lasso together with his brothers and parents. Rooted in tradition yet driven by innovation, the farm has become a benchmark in the world of specialty coffee, where ancestral knowledge meets a modern, experimental spirit.
Nestled in fertile volcanic soils and surrounded by verdant mountains, El Diviso enjoys exceptional growing conditions that allow distinctive varieties such as Ombligon to truly flourish.
Through curiosity, scientific precision, and a tireless commitment to quality, the Lasso family have earned international acclaim, crafting micro-lots celebrated for their remarkable clarity, complexity, and expressive character.
THE VARIETY
Ombligon is a rare and emerging Arabica cultivar mainly grown in Colombia, especially in the Huila region, and it has gained attention in specialty coffee for both its unusual fruit shape and its distinctive cup profile. The name comes from the Spanish word ombligo (“belly button”), referring to the small navel-like indentation often seen on the coffee cherry. Although its exact genetic background is not fully documented, it is thought to be a local mutation or selection linked to traditional Arabica lines cultivated in the area.
Producers value Ombligon for its ability to deliver highly expressive and complex flavour profiles, often showing vibrant fruit character, layered sweetness, and bright, well-defined acidity. It responds particularly well to experimental processing methods such as anaerobic fermentations, which can further highlight its aromatic intensity and clarity.
Because of its quality potential and relative rarity, Ombligon is increasingly featured in micro-lots and competition coffees, where precision, uniqueness, and sensory impact are key.
THE FERMENTATION PROCESS
For this Ombligon, the Lasso family have developed a distinctive fermentation protocol. After carefully handpicking only the ripest cherries (24–26° Brix), the fruit undergoes an 80-hour anaerobic fermentation, enhanced with selected yeasts that amplify aromatic complexity.
The process continues with a carefully controlled “thermal shock”, in which the cherries are plunged into cool water before being exposed to 50°C, a technique that heightens sweetness and preserves clarity.
Finally, a two-stage drying method — combining mechanical dehydration with a slow finish on African raised beds — allows the flavours to mature fully, resulting in a cup that is bright, fruit-forward, and profoundly expressive.
