Finca El Diviso, Colombia | 150gm

This coffee comes from Finca El Diviso in Pitalito, Huila, Colombia, produced by Nestor Lasso and his family. The Lasso family began developing the farm around three decades ago, gradually transforming it from a modest family plot into a specialty coffee operation focused on varietal diversity and experimental processing. Today, Nestor and his brother Adrian continue to develop differentiated coffees at El Diviso, with the farm becoming particularly recognised for its rare varieties and innovative fermentation techniques.

Situated at approximately 1800 masl, the farm lies within the mountainous landscape of Huila, where cool temperatures and significant day-to-night temperature shifts slow the maturation of coffee cherries. These conditions give the cherries more time to develop sugars, acids, and aromatic compounds, creating a strong foundation for the fruit intensity and complexity associated with high-grown coffees from the region.

This lot is composed of the Ombligon varietal, a rare coffee variety currently associated almost exclusively with Huila. Its exact genetic origin remains uncertain, although one prevailing theory suggests that it may be related to Ethiopian landrace material. The variety takes its name from the distinctive navel-like indentation found at the base of the coffee bean. Ombligon has gained significant attention in recent years for its unusual fruit character and ability to respond particularly well to experimental processing.

The coffee is processed using a thermal shock anaerobic natural method. Ripe cherries are carefully selected before undergoing controlled fermentation in a low-oxygen environment. Thermal shock is then used to rapidly alter the temperature of the coffee, helping to stop or redirect fermentation while preserving the aromatic compounds developed during the process. At El Diviso, the Lasso family has developed increasingly precise fermentation protocols to manipulate acidity, sweetness, and fruit expression while maintaining consistency between lots.

In the cup, this coffee presents vivid layers of blueberry, strawberry, and lychee. The natural processing and controlled fermentation create a highly aromatic and fruit-forward profile, with bright acidity, concentrated sweetness, and a lingering tropical character.