Ombligon - Finca El Diviso

What to Expect

This is Colombian coffee at its most experimental. The Lasso brothers at Finca El Diviso have taken the rare Ombligon variety through thermal shock, anaerobic fermentation with brewer's yeast, and multi-stage drying to produce a fruit-forward cup that's intense, layered, and polarising. Expect guava, cranberry, and blood orange with a clove-like warmth.

The Cup

The body is syrupy and dense, with a mouthfeel that coats rather than glides. Acidity is bright and citric, leaning tart with cranberry and blood orange sharpness. This is a heavily fermented natural, so the fruit character is pronounced and wine-like. The thermal shock and anaerobic protocol amplify sweetness and clarity, but the cup is still funky. If you're used to clean, washed coffees, this will feel unfamiliar. The clove note adds a spiced warmth that rounds out the tropical fruit intensity.

Who This Is For

This is for drinkers who actively seek out experimental processing and aren't put off by boozy, fermented fruit character. If you love naturals and want to taste what happens when a producer pushes post-harvest innovation to its limit, this delivers.

If you prefer a smooth, chocolatey cup or find funky naturals overwhelming, this one will challenge you.

Best for: Adventurous filter drinkers who love fruit-forward, process-driven coffees.

How to Brew This Coffee

A V60 will give you the clarity to appreciate the layered fruit notes and the precision of the processing work. An Aeropress offers control over extraction time, letting you dial in sweetness without over-extracting the funk. A filter method like Chemex or Kalita Wave will soften the intensity slightly while preserving the guava and cranberry brightness.

Colombia

Ombligon - Finca El Diviso

Description from Roaster

This Ombligon lot is a highly expressive coffee produced in Pitalito, Huila, by the Lasso brothers Nestor and Adrian. Their farm Finca El Diviso is known for showcasing both rare genetics and advanced post-harvest innovation. The Ombligon variety is believed to be an Ethiopian...

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Description from Roaster

This Ombligon lot is a highly expressive coffee produced in Pitalito, Huila, by the Lasso brothers Nestor and Adrian. Their farm Finca El Diviso is known for showcasing both rare genetics and advanced post-harvest innovation.

The Ombligon variety is believed to be an Ethiopian Heirloom and Pacamara mutation. Once harvested, floated, washed, and given a thermal shock at 50°C to prepare for fermentation. It's processing then follows a meticulous multi-phase protocol: an initial 48 hour oxidation with mosto, a second thermal shock, and a sealed anaerobic fermentation with added brewer’s yeast in a tightly controlled bioreactor.

Drying is equally deliberate, combining mechanical drying, a resting stabilisation period, and slow canopy drying to achieve optimal moisture. This precise workflow is designed to maximize clarity, sweetness, and depth, resulting in a dense, fruit-forward cup with layered notes of Guava, Cane Sugar, Cranberry, and Blood Orange. Nestor has a reputation as one of Colombia’s most distinctive and intentional producers of process-driven coffees and we are thrilled to bring you another of his spectacular lots.

This description comes from Clifton Coffee Roasters UK, who roasts this coffee. For the fullest product detail, you can also see their own listing at Clifton Coffee Roasters