All about beans
Ombligon coffee is a rare-mutation typically grown in micro-lots in Hulia Colombia. Our Ombligon coffees – Dancing In The Bloomlight (Washed) and Get Ground Tonight (Thermal Shock), come from Nestor Lasso’s farm Finca El Diviso. These have tropical notes including maraschino cherry, guava and pineapple.
If you are thinking of trying, but don’t know much about Ombligon, you came to the right place. We’re here to answer all of your pressing questions, including:
The best way we can describe Ombligon is as a tropical fruit bomb. As most Ombligons are paired with highly experimental processing such as thermal shock or anaerobic fermentation, it creates an intense, sweet like flavour profile to the coffee. When it comes to mouthfeel you can expect a juicy, almost syrupy, full bodied texture to the coffee and an almost boozy undertone.
For our two coffees that come from Nestor Lassos Finca El Divisio you can expect:
Dancing In The Bloomlight:
Get Ground Tonight:
Ombligon comes from the Spanish word Ombligo which means ‘Belly Button’ or ‘Naval’. This name was given to the coffee by local farmers for the cherries unusual oblong shape, which features a protrusion at the base which looks like a belly button.
Ombligon has a history shadowed in mystery… discovered in the Hulia region in southwestern Colombia near the municipality of Pitalito failry recently. Its popularity growing after its victory in the World Barista Championships in 2022, however, genetic testing suggests that it is not native to Colombia and highly believed to be a mutation of an Ethiopian Arabica varietal.
Nestos Lasso and his brother Adrian Lasso are third-generation Colombian farmers who inherited their farm, El Diviso, from their parents. Situated at an optimal altitude of 1,750–1,800 meters, the farm boasts ideal environmental conditions for specialty coffee production with its success rooted in education. Nestor and Adrián Lasso utilised a government subsidised training program to acquire the technical expertise in cultivation and experimental processing that defines their award-winning micro-lots today.
They boldly invested in exotic varieties and pioneering cutting-edge fermentation techniques, like anaerobic fermentation and thermal shock, transforming El Diviso from a traditional farm into a global beacon of quality and innovation.
Nestor Lasso utilises a variety of cutting-edge techniques at his farm, in particular for Get Ground tonight the process is as followed:
Controlled Oxidation (48 Hours) – The cherries rest in open tanks while their own juices (must) are continuously recirculated over them, kickstarting and intensifying the deep fruit flavours.
Thermal Shock – The cherries receive a rinse in 50°C water. This expands the bean’s molecular structure, preparing it to deeply absorb the complex flavours created during fermentation.
Yeast-Inoculated Anaerobic Fermentation (38 Hours) – Sealed in airtight tanks, the coffee undergoes anaerobic fermentation for 38 hours with a precise addition of brewer’s yeast. This specific step is what unlocks that wild complexity.
and Dancing In The Bloomlight:
Controlled Oxidation & Depulping – Cherries are oxidised to activate complex flavour pathways, then depulped with wild mucilage intact to enrich the fermentation process.
Anaerobic Fermentation: A strictly monitored, oxygen-free fermentation that coaxes out bright citrus, red-fruit acidity, and rare varietal aromatics.
Thermal Shock Wash: A cutting-edge technique using heated water to instantly freeze the aromatic profile in place, resulting in cup clarity.
For delicious Ombligon coffee with a full-bodied flavour, why not one of our two brand new Colombians from Nestor Lasso:
Dancing In The Bloomlight – Washed
This washed Ombligón variety, cultivated as an ultra-small batch micro-lot on the legendary El Diviso estate. Expect an explosion of ripe tropical fruits like tart pineapple, sweet Guava and nostalgic strawberry laces.
Get Ground Tonight – Anaerobic Natural
This Natural Ombligón underwent a specialised anaerobic fermentation and thermal shock treatment to hyper-intensify its fruit profile. Indulge in rich maraschino cherry, bright apricot, and the distinct, sweet-tart edge of an amaretto sour.
Want to try both Ombligóns? Add both versions to the basket and use code ‘Ombligon’ for 10% off for a limited time!
