Farm: El Diviso
Region: Pitalito, Huila
Variety: Ombligon
Process: Natural extended fermentation
Altitude: 1750 masl
Harvested: 2025
Cupping notes: Red fruits, floral, raspberry, strawberry, sour cherry, green apple and chocolate soufflé
This coffee comes from Finca El Diviso, a project led by a new generation of producers in Huila. Five years ago, brothers Nestor and Adrian Lasso took over their family farm and chose a different path from traditional coffee production, focusing instead on specialty coffee and controlled experimentation. Together with Jhoan Vergara, they formed El Diviso: a collaboration between two family farms, united by a shared goal of pushing quality and consistency to a competition level.
Alongside this, a close partnership with CATA Export allowed the development of highly structured fermentation protocols, refined through years of trial, analysis, and adjustment. While resource-intensive, this work has positioned El Diviso among the most precise and forward-thinking producers in Colombia. Their coffees are now regularly used on the competition stage, including winning national championships and appearing at the World Barista Championship, with a 3rd place finish in 2023 and a finalist appearance in 2024.
This Ombligon Natural is a true competition lot, produced in very small quantities with full control at every stage of processing. It reflects both technical precision and a broader shift in Colombian coffee, where younger producers are choosing to stay in coffee, invest in knowledge, and build long-term value through quality rather than volume.
At the core of this project is a deep understanding of process. What started as trial and error has evolved into a highly controlled system, where each variable is measured, adjusted, and repeated. This level of detail is what allows El Diviso to consistently produce coffees at a competition level, not just once, but year after year.
Process
Cherries are selectively harvested and carefully sorted, retaining only the healthiest and densest fruit. After an initial cold-water flotation and controlled disinfection, the cherries undergo a series of controlled oxidation and anaerobic fermentation stages.
The process begins with an oxidation phase in open tanks, followed by anaerobic fermentation in sealed bags under controlled temperatures. This sequence is repeated, with additional oxidation and fermentation stages designed to build structure while maintaining stability.
The coffee is then transferred to specialised fermentation equipment that allows precise control over temperature and pressure. A further anaerobic phase follows, before the cherries are submerged in warm water with the addition of a leachate from a longer fermentation of the same varietal, contributing to consistency across batches.
A thermal shock is then applied, moving the cherries from hot to cold water, before gradual dehydration.
Final drying takes place in custom-built stainless-steel drying rooms developed by El Diviso, where drying curves are recorded and replicated. This allows full control over moisture reduction, stability, and repeatability, ensuring that each lot meets the same high standard.
Transparency.
What we paid:
-Coffee: 85€/Kg
-Shipping: 1.25€/Kg
-Packaging, labelling and sorting: 2€
Quantity bought: 12 Kg
