Colombia Nestor Lasso Ombligon Filter 1KG

About this lot:

It’s back, and it’s as spectacular as ever!
This “wild” thermal shock Ombligon from Nestor Lasso is our team favorite. We chose it again for its mind-blowing, complex profile – it’s a pure flavor explosion of thick passion fruit syrup, strawberry candy, and rich cocoa nibs, all wrapped in a deep, winey finish. Intesively recommended!

About origin:

Some years ago, brothers Nestor and Adrian Lasso took over their family farm near Pitalito, Huila, with a new vision: to move away from traditional farming and dedicate themselves to specialty coffee. They partnered with Jhoan Vergara, combining two family farms to create the El Diviso project.

​For Nestor, the shift was driven by a desire for more. Having grown up in the coffee lands of Normandía, he knew traditional farming was poorly paid. Specialty coffee offered not just a viable business, but a true passion. Supported by training from Colombia’s top coffee school, SENA, and a close collaboration with the exporter Cata Export, Nestor dove into the world of advanced processing and cupping.

​This dedication and teamwork quickly yielded extraordinary results. With fermentation protocols developed in partnership with Cata Export, their coffees began appearing on the world stage, culminating in major victories like winning 1st place at the Brewers Cup in Ireland.

​This Ombligon Natural lot is a perfect example of their award-winning protocols. The journey from cherry to cup is an intricate, multi-stage process designed for maximum quality and flavor: first, only the ripest cherries are manually selected, they are then disinfected and floated in water to remove any impurities or low-density beans, and finally this is where the magic happens – controlled multi-part fermentation:

1. ​It begins with a 36-hour oxidation of the cherries.
2. ​This is followed by 45 hours of anaerobic fermentation at 17–20°C.
3. ​In a unique step, the coffee’s own leachates (juices) are collected and recirculated in a 24-hour submerged fermentation.
4. ​Finally, the entire process is brought to a precise halt with a high-temperature thermal shock (65–70°C) to lock in the flavors.
5. Controlled Drying: To protect the delicate aromas, the coffee is dried slowly in a sealed environment at a low maximum temperature of 37°C until it reaches a perfect 10–11% moisture.​

This meticulous, innovative method is what creates the unique, competition-worthy profile that El Diviso is known for.