We're excited to be roasting Nestor's naturally processed Ombligon – one of El Diviso's prized varieties. 

The Ombligon variety is a recent natural mutation, named after the Spanish word for navel, referring to the distinct shape of the cherries. This coffee is hand-picked at a very precise Brix level, and is left in open tanks for 48 hours for a controlled oxidisation. The coffee is rinsed with 50ºC water to loosen their molecular structure – this is known as a thermal shock process, and ensures a uniform fermentation during the next stage. Low-density cherries are removed for consistency within the batch.

Cherries are placed in airtight tanks for 38 hours, with 1 gram of brewer's yeast per 5kg of cherries – enhancing and intensifying the existing flavour and sensory profiles. Once complete, cherries are mechanically dried briefly, stored, and dried again on parabolic drying beds for around two weeks, until 10.5 - 11.5% moisture is reached.

Finca El Diviso is family-owned, and has seen large transformations in the approach to production after being taken over by sons Néstor and Adrián Lasso around 8 years ago. Néstor has invested in exotic and unique varietals, processes, and new approaches to elevate what's possible with specialty coffee.

El Diviso has reaped the rewards of these innovations – from being used on the global stage by multiple winners of the World Barista Championships, to being a recognisable name amongst most specialty coffee professionals.

At around 18 hectares, the farm was initially focused on a traditional approach to coffee, with classic local varieties like Caturra and Castillo. The move towards innovation and experimentation has revolutionised the farm, creating real possibilities for economic growth and producing exceptional lots that have captivated a demanding market across the globe.