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FREE EU SHIPPING ON 4 BAGS *in most cities
Colombia
Ombligon
250g
Cup Notes: Amarena Cherry, Red Apple, Concorde Grape, Elderflower
A much-loved favourite returns with a fresh crop and a bold, expressive cup. Rich amarena cherry and juicy concord grape lead the way, complemented by the crisp sweetness of red apple. Delicate elderflower notes bring a floral lift to the intense fruit character, leaving a vibrant, lingering finish.
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
before making a purchase. This will help prevent misunderstandings, delays, and inconvenience.
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Details
- Series
- Competition
- Producer
- Nestor Lasso
- Country
- Colombia
- Terroir
- Huila
- Altitude
- 1850 masl
- Process
- Anaerobic Natural - Raised Beds
- Arabica cultivar
- Ombligon
- Picked in
- Oct - Dec 2025
- Arrived in
- September 2026
- 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 14 clicks (medium)
- Water:
- 250g (40tds) at 92 Celsius
- Filter model:
- Cafec Abaca+
- Time:
- 2:25
- Brew strenght:
- 1,50 tds
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 14 clicks (medium)
- Water:
- 250g (40tds) at 92 Celsius
- Filter model:
- Cafec Abaca+
- Time:
- 2:25
- Brew strenght:
- 1,50 tds
STORY BEHIND
Nestled in the mountains of Huila, Colombia, El Diviso is a family-owned coffee farm managed by Nestor Lasso and his family. Renowned for its innovative approach to specialty coffee, the farm combines generations of coffee-growing expertise with cutting-edge fermentation and drying techniques to unlock new levels of complexity and expression in the cup.
Surrounded by rich volcanic soils and benefiting from the unique microclimate of the region, El Diviso enjoys ideal conditions for cultivating exceptional coffees. The farm focuses on carefully selected microlots and continuously refines its post-harvest practices, exploring new processing methods to highlight the distinctive characteristics of each variety.
Under Nestor Lasso’s leadership, El Diviso has earned international recognition for its scientific approach to coffee processing, unwavering commitment to quality, and dedication to sustainable production. Through close collaboration with agronomists, researchers, and coffee professionals, the farm continues to push the boundaries of innovation, showcasing the remarkable diversity and potential of Colombian specialty coffee.
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 flavor 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
The cherries are disinfected, floated to remove impurities and lower-density fruit, then hand-sorted to select only fully ripe cherries. An initial 40-hour oxidation stage in tanks is followed by 40 hours of anaerobic fermentation in sealed bags or tanks at 17–20°C. The cherries then undergo 28 hours of submerged fermentation at 17–23°C, with continuous recirculation of the collected cherry juices. A thermal shock at 65–70°C brings fermentation to an end.
Drying takes place in stainless steel dehumidifying equipment, in a dark, sealed environment that allows precise moisture control while helping preserve aromatic compounds and protect against contamination. Temperatures remain below 37°C until the coffee reaches a moisture content of 10–11%. The dried coffee is then stored in GrainPro bags to maintain its quality and stability.
