Tasting experience: strawberry pop tart jam, apricot, winey
Country: Colombia
Farm/Lot: Finca El Diviso, Nestor Lasso
Varietal: Ombligon
Roast: Light
Process: Anaerobic Natural, Thermal Shock
Elevation: 1850 MASL (meters above sea level)
Notes from Bodhi Leaf Coffee:
Finca El Diviso sits in the Normandía village of Pitalito, Huila, and it's one of the farms we're most excited to be working with. Brothers Néstor and Adrián Lasso took over their family's 18-hectare farm about eight years ago — in their early twenties — and made a deliberate choice to go a different direction than traditional Colombian coffee farming. Where their parents grew Caturra and Castillo, Néstor and Adrián dove headfirst into exotic varieties and experimental processing, turning El Diviso into one of the most talked-about specialty producers in the country. Néstor puts it simply: he saw specialty coffee as a real path forward, both economically and as a craft, and committed fully. The farm now grows an impressive range of varietals — Chiroso, Sidra, Geisha, Pacamara, Pink Bourbon, and more — each processed with the same obsessive attention to detail. We're proud to partner with them and share what they're doing with you.
Ombligón is a rare natural mutation native to Huila — its name literally means "navel" in Spanish, a nod to the small protrusion on each cherry that makes it instantly recognizable. Néstor and Adrián treat it with the same obsessive care they bring to everything at El Diviso: cherries are hand-picked at peak ripeness (21–24 Brix), put through a 48-hour oxidation, thermal shock, and then a 38-hour anaerobic fermentation with a touch of brewer's yeast before heading to the drying beds. It's a process that takes weeks and leaves nothing to chance. This coffee also has some serious competition pedigree — with a number of barista champions placing in national and world competition stages.
Tasting experience: strawberry pop tart jam, apricot, winey
Country: Colombia
Farm/Lot: Finca El Diviso, Nestor Lasso
Varietal: Ombligon
Roast: Light
Process: Anaerobic Natural, Thermal Shock
Elevation: 1850 MASL (meters above sea level)
Notes from Bodhi Leaf Coffee:
Finca El Diviso sits in the Normandía village of Pitalito, Huila, and it's one of the farms we're most excited to be working with. Brothers Néstor and Adrián Lasso took over their family's 18-hectare farm about eight years ago — in their early twenties — and made a deliberate choice to go a different direction than traditional Colombian coffee farming. Where their parents grew Caturra and Castillo, Néstor and Adrián dove headfirst into exotic varieties and experimental processing, turning El Diviso into one of the most talked-about specialty producers in the country. Néstor puts it simply: he saw specialty coffee as a real path forward, both economically and as a craft, and committed fully. The farm now grows an impressive range of varietals — Chiroso, Sidra, Geisha, Pacamara, Pink Bourbon, and more — each processed with the same obsessive attention to detail. We're proud to partner with them and share what they're doing with you.
Ombligón is a rare natural mutation native to Huila — its name literally means "navel" in Spanish, a nod to the small protrusion on each cherry that makes it instantly recognizable. Néstor and Adrián treat it with the same obsessive care they bring to everything at El Diviso: cherries are hand-picked at peak ripeness (21–24 Brix), put through a 48-hour oxidation, thermal shock, and then a 38-hour anaerobic fermentation with a touch of brewer's yeast before heading to the drying beds. It's a process that takes weeks and leaves nothing to chance. This coffee also has some serious competition pedigree — with a number of barista champions placing in national and world competition stages.
