Colombia
A truly exclusive release from Colombia’s award-winning El Diviso farm.
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.
We were only able to secure an extremely micro-batch of this exclusive coffee!
**Pre-launch: Coffee & all basket contents will ship together on Wednesday 1st July**
The Ombligón Natural from the award-winning El Diviso farm isn’t just grown; it is engineered for flavour. By combining an incredibly rare coffee variety with cutting-edge, experimental processing, El Diviso has created a coffee that completely redefines taste. After roasting, we found this batch practically explodes with vibrant, decadent notes of rich maraschino cherry, bright apricot, and the distinct, sweet-tart edge of an amaretto sour.
This is a hyper-limited release for those who chase truly exquisite, boundary-pushing coffees.
Behind its vibrant fruit flavours is a hyper-precise, multi-step production process designed to lock in maximum sweetness and complexity.
1. Sweetness-First Harvesting
Cherries are strictly hand-picked at peak ripeness to guarantee a naturally sweet foundation.
2. 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.
3. Density Selection
A strict flotation pass removes any low-density cherries, ensuring only the most structurally perfect beans make the final cut.
4. 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.
5. 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.
6. Precision Drying & Stabilisation
After a brief mechanical dry and a 2-day bag rest, the coffee is slowly dried on parabolic beds for 15 days until it hits a perfect moisture stability of 10.5%–11.5%.
Finca El Diviso has become a global benchmark for specialty coffee. Driven by a passion for experimentation and a dedication to excellence, this exceptional farm has captured the attention of the world’s most demanding coffee connoisseurs.
Among El Diviso’s most prized treasures is Ombligón, a rare, recently discovered natural mutation native to Huila, Colombia.
Named after the Spanish word for “navel,” this unique variety is easily identified by a distinctive protrusion on the coffee cherry itself. This genetic rarity, combined with meticulous processing, yields a highly complex, fruit-forward flavor profile that is unlike anything else in the specialty coffee world.
Behind this revolution are two young brothers, Néstor (25) and Adrián (27) Lasso.
Inheriting their family farm, they chose to look toward the future. By boldly investing in exotic varieties and pioneering cutting-edge fermentation techniques, like anaerobic fermentation and thermal shock, they transformed El Diviso from a traditional farm into a global beacon of quality and innovation.
By purchasing this coffee, you aren’t just drinking an extraordinary cup, you are experiencing the cutting edge of Colombian coffee farming and supporting the next generation of specialty coffee pioneers.
When the world’s best baristas compete on the global stage, they choose El Diviso. The farm’s innovative processing and exceptional lots have fueled historic victories at the World Barista Championships:
2024 (1st Place): Mikael Jasin (Indonesia) won the World Barista Championship in Busan using El Diviso’s Borbón Ají.
2023 (3rd Place): Jack Simpson (Australia) took 3rd in the world utilizing the exact Ombligón Natural variety you are enjoying today.
2022 (1st Place): Anthony Douglas (Australia) was crowned World Barista Champion using El Diviso’s Sidra variety.
