Nestor Lasso Ombligon

About this coffee: At just 24 and 26, Nestor and Adrian Lasso are among the youngest innovators in the coffee industry. Along with fellow coffee farmer Jhoan Vergara, they established El Diviso, a farm where passion meets experimentation. While their parents focused primarily on commodity coffee, these three visionary producers have shifted to specialty coffee production, drawn not only by its potential for economic growth but also by their love for the craft and pushing the boundaries of coffee processing.

A few years ago, Nestor and Adrian took over their family farm with a commitment to innovation and outstanding quality. This dedication shines through their unique processing methods and coffee varietals, such as this somewhat lesser-known Ombligon variety. Ombligon, a Spanish term meaning “belly button,” is thought to be a natural mutation of Ethiopian origin and while it is still a relatively rare varietal, has recently gained recognition on the global stage.

The process begins by carefully selecting darker cherries with a brix level of 24-26°. Any floaters are removed, and the cherries are washed with a 5% alcohol solution to eliminate impurities and unwanted bacteria. The cherries then undergo an initial 48-hour oxygen-exposed fermentation, followed by a 12-hour resting period. After resting, they are placed in open bags for an additional 60 hours of fermentation. The bags are opened periodically to regulate the temperature between 30°C and 40°C. After the 60 hours, the bags are left open briefly to raise the temperature before washing.

Next, the cherries are transferred to a plastic tank for 24 hours of anaerobic fermentation with musto recirculation to enhance flavor complexity.

The fermentation process is halted by washing the cherries with hot water at 50°C. This quenching method rapidly cools the cherries, helping to fixate the volatile compounds released during fermentation. The combination of hot and cold water opens the bean’s pores and locks in the flavors.

The cherries are first sun-dried naturally, followed by a final drying stage in a stainless steel dehumidifier for 70 hours at 35°C to achieve optimal moisture levels.

By combining tradition, innovation, and passion, the team at El Diviso is producing exceptional coffees that not only stand out in terms of quality but also help inspire other producers to see coffee as the noble product it truly is.