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know your coffee: ombligon - natural process - finca el diviso
Nestor lasso might be a young producer but in just a few years, his name became synonymous with competition-quality coffee & unique, innovative flavors. he & his brother adrian took over their parents’ farm when nestor was 25, & together they transformed finca el diviso into a hub for coffee excellence & meticulously crafted microlots.
the name ombligon comes from the spanish word, ombligo meaning “belly button” referencing a naval shape at the base of the coffee cherry. it’s origins are not completely clear. some believe it may be a natural mutation of older varieties, while others suggest that it might be related to ethiopian landrace coffees because of its flavor potential & some morphological traits. nestor lasso is well known for pushing the envelope wtih both fermentation & drying. for this ombligon lot, the cherries undergo long oxidations, anaerobic fermentation & meticulously controlled temperature & ph every step of the way.
the flavor profile is nothing short of explosive. giant tropical notes of guava, pineapple, kiwi, banana - the list goes on & on. sweet, exotic & sugary makeup this dessert-like tasting extravaganza