Nestor Lasso [Ombligon]

Colombia — El Diviso, Nestor Lasso — Ombligon (Anaerobic Natural)

Tastes Like — 🍓 Strawberry Jam • 🫐 Raspberry • 🍑 Peach

DETAILS

• Producer: Nestor Lasso
• Farm: El Diviso
• Region: Pitalito, Huila, Colombia
• Varietal: Ombligon
• Process: Anaerobic Natural
• Score: 88
• Altitude: 1,750 MASL
• Harvest: 2025
• Size: 200g

INTRO

The Ombligon is one of the rarest varieties grown at El Diviso, and Nestor Lasso's anaerobic natural process brings out its funky, complex, and intensely fruity character with extraordinary clarity. Grown at over 1,750 metres in Pitalito, Huila, this microlot is everything you'd hope for from one of Colombia's most innovative producers — ultra-fruity, precise, and overflowing with character.

Strawberry jam and raspberry lead the attack, with a delicate peach sweetness rounding out a cup that is vibrant, juicy, and seriously indulgent.

THE PRODUCER

Nestor Lasso is a young, visionary producer based in Pitalito, Huila, operating Finca El Diviso alongside his brother Adrian and their partner Jhoan Vergara of Finca Las Flores. Together they represent one of the most exciting new generations in Colombian specialty coffee, combining a deep respect for their heritage with a fearless approach to experimental processing.

Working with rare varieties — Sidra, Geisha, Pink Bourbon, Java, Ombligon — and precisely engineered fermentation protocols including anaerobic washes, thermal shocks, prolonged macerations, and slow drying, Nestor has rapidly become one of the most in-demand producers in the country. His coffees are consistently described as explosive, elegant, and of exceptional complexity.

THE PROCESS

The Anaerobic Natural at El Diviso involves:

• 🍒 Selective Harvest — Cherries picked at full maturity
• 🧪 Aerobic Oxidation — 48 hours at open air, followed by 12 hours' rest
• 🧪 Extended Oxidation — A further 60 hours with temperature control (30–40°C)
• ❄️ Anaerobic Fermentation — 24 hours in sealed tanks with cherry juice (mosto) recirculation
• 🌡️ Thermal Shock — Stopped at 60°C to fix and stabilise the aromatic profile
• ☀️ Drying — Combined solar and dehumidifier drying (60–70 hours at ~35°C) to 10.5–11.5% moisture

This meticulously controlled protocol produces a coffee of startling aromatic intensity whilst preserving the sweetness and structure that makes it so compelling in the cup.

THE CUP

An ultra-fruity, funky, and joyfully exuberant filter coffee. Strawberry jam sweetness and raspberry brightness explode on the palate, carried by a juicy body with high, sparkling acidity. Peach adds delicacy to the finish. This is Nestor Lasso at his most expressive — a collector's-tier microlot that delivers on every promise.

Flavour Notes

• 🍓 Strawberry Jam
• 🫐 Raspberry
• 🍑 Peach