Onyx Coffee - Colombia Nestor Lasso Ombligon Experimental

A truly modern and innovative coffee, crafted by Nestor Lasso where the lot earned its place at the top—featuring as the number one coffee at the World Barista Championship 2022. Finca El Diviso is renowned for producing competition-winning coffees, celebrated on both national and international stages.

This exceptional micro-lot undergoes a meticulous multi-stage oxidation and fermentation process. It begins with a four-day fermentation after depulping and washing, followed by a 60-hour fermentation in a tank. Next comes a unique thermal shock fermentation in a sealed, pressurized tank, where carefully selected inoculates are introduced. Finally, the parchment coffee is dried for 16 days.

The result? A cup bursting with vibrant fruit character, funky fermentation notes, and a layered balance of sweetness and tart acidity—reminiscent of ripened raspberries.

Experience this championship-winning coffee for yourself.

What is the roast recency?

Onyx recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.