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Colombia | Nestor Lasso | Ombligon Natural | Signature Series

Colombia | Nestor Lasso | Ombligon Natural | Signature Series

Regular price $42.00 AUD
Regular price Sale price $42.00 AUD
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Low stock: 7 left

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Upcoming Roast is roasted according to our roast calendar. For coffee in stock please select a roast date to see available quantity leftover from our last roast.

If you want to pickup or have coffee shipped TODAY, then make sure you select a date in stock above instead of Upcoming Roast.

IF ORDERING UPCOMING ROAST WITH OTHER PRODUCTS YOUR ENTIRE ORDER WILL BE HELD UNTIL ROAST DATE

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Tasting Notes: Botanicals, rose, lavender, fresh herbs, caramel, cherry, chocolate, roasted almond
Cupping Score: 90.0
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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.
Suitable To Go With Milk?: No
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Some of our light roasted filter coffees are bursting with bright, fruity acidity—think citrus, berries, or tropical notes. While these flavours shine on their own, they don’t always play well with milk. The acidity can clash with milk’s natural sweetness and creaminess, sometimes creating sour or chalky flavours.
Roast Profile Filter
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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don’t usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that’s average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.
Internal Agtron: 97 (Very Very Light - Scandinavian / Nordic Roast)
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This is a more accurate reflection of the actual roast level than external Agtron. Measured after grinding, internal Agtron reveals how far into the bean the roast has penetrated. Our filter roasts often score over 100, preserving acidity, florals, and the unique vibrant characteristics of each origin and process.
External Agtron: 57 (Medium - City Roast)
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This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level - Some of our most vibrant and lightly roasted coffees like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface color, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density and moisture - so don't judge a bean by its exterior.
Agtron Spread: 40
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The Agtron spread is the difference between the colour of whole beans and ground coffee, showing how deeply the coffee is developed. A spread of 0–10 usually are very dark, oily roasts typical of Italian-style which we dont offer at our Roastery. Spreads between 11–20 and 21–30 represent the roast levels you’ll find in our espresso coffees, balancing sweetness, acidity, and body. Spreads above 30 make up most of our filter coffee range, featuring very light, bright roasts that highlight fruity, floral, and complex flavours. Within this, spreads from 31–40 offer clarity and vibrancy, while spreads of 40–50 showcase ultra-light roasts with delicate acidity and nuanced character.
Roasted On Machine: Roest L100 Ultra
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The ROEST L100 Ultra is the most advanced sample roaster in its class, combining the precision of the L100 Plus with next-generation hardware upgrades and new airflow technology. A redesigned, fully perforated drum with reversible rotation introduces a counterflow mode that channels air directly through the bean mass—allowing faster, more efficient heat transfer and enabling lighter roasts or second crack in under 90 seconds. With upgraded 5 GHz Wi-Fi, a faster processor, built-in pressure sensor, and refreshed UI matching the P3000, the Ultra offers better batch consistency (even at 50g), improved airflow calibration, and lower energy consumption. It’s a serious tool for roasters wanting unmatched control, speed, and repeatability—while still fitting neatly on the benchtop.
Varietal: Ombligon
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Ombligon is a rare coffee variety grown almost exclusively in Huila, Colombia. Believed to be a natural mutation of Ethiopian landrace varieties, it’s named for its unique cherry shape resembling a small belly button (“ombligo” in Spanish). Ombligon’s bold yet elegant flavor profile often includes notes of sweet cherry, creamy milk chocolate, and ripe berries, with a silky body and a long, complex finish. It responds exceptionally well to innovative processing techniques, making it a standout in Colombia’s next generation of exotic coffees.
Processing Method: Natural
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The natural process involves drying whole coffee cherries under the sun, allowing the beans to absorb flavors from the fruit as they dry. This results in a coffee with a heavy body, fruity sweetness, and complex flavors. It’s commonly practiced in Ethiopia and Brazil, where the climate is conducive to sun-drying.
Decaffeinated? No
Farm: Nestor Lasso
Region / Area: Pitalito, Huila
Harvest Period: October – February 2025
Sourcing Partner: Bennetts

About Nestor Lasso

Nestor Lasso is a young and visionary coffee producer from Pitalito, Huila, Colombia. Alongside his brother Adrian, he took over their family farm, El Diviso, and transitioned from traditional farming into the world of specialty coffee. In collaboration with fellow producer Jhoan Vergara, Nestor has helped push the boundaries of Colombian coffee through cutting-edge fermentation methods such as thermal shock and anaerobic processing. His passion for quality and experimentation has earned him recognition among top roasters and baristas worldwide.

What sets Nestor apart is not just his skill as a farmer, but his mindset—blending deep respect for traditional practices with a bold drive for innovation. He meticulously controls every aspect of post-harvest processing, constantly refining techniques to highlight the unique character of rare varieties. His coffees are known for their intensity, clarity, and complexity, making them sought after in international competitions and microlot offerings.

About Ombligon Varietal

Ombligon is a rare and fascinating coffee variety grown almost exclusively in Huila, Colombia, and brought to wider attention by producers like Nestor Lasso. Thought to be a natural mutation of Ethiopian landrace varieties, Ombligon is named for its unique cherry shape, which resembles a small belly button ("ombligo" in Spanish). Its scarcity, exotic genetics, and striking cup profile have made it a prized variety among experimental coffee producers and roasters.

The flavor of Ombligon is bold yet elegant—often showing notes of sweet cherry, creamy milk chocolate, and ripe berries, with a silky body and long, complex finish. It responds especially well to innovative processing techniques like carbonic maceration and thermal shock, which Nestor and his team have mastered. With growing interest from the global specialty scene, including its use in high-level barista competitions, Ombligon is quickly becoming a standout in Colombia’s next generation of exotic coffees.

Coffee in Colombia

Coffee holds a rich and storied place in Colombia’s cultural and economic history. Colombia’s coffee-growing regions, characterized by fertile volcanic soils, high altitudes, and ideal climates, provide perfect conditions for cultivating Arabica beans, which thrive in these unique environments. This terroir contributes to the bright acidity, balanced body, and nuanced flavors typical of Colombian coffee, often with notes of citrus, tropical fruit, and chocolate. The coffee industry in Colombia has long been rooted in small-scale farming, with generations of families dedicating themselves to the craft of growing, harvesting, and processing coffee. This emphasis on tradition and quality has helped establish Colombia as one of the most respected coffee producers in the world.

In recent years, Colombian coffee has experienced a revival, thanks in part to the growing specialty coffee market. Producers, inspired by changing consumer demands, have explored new and experimental approaches to processing, such as natural, honey, and anaerobic fermentation methods, to diversify flavor profiles and showcase the country’s potential. With a focus on high-quality, traceable, and ethically sourced beans, Colombian coffee producers have embraced exotic varietals like Gesha and innovative cultivation practices, elevating the profile of Colombian coffee on the global stage. This movement has not only revitalized Colombia’s coffee industry but also encouraged sustainable practices and fair trade, providing more economic opportunities for smallholder farmers and drawing coffee enthusiasts from around the world.


SKU: col_nestor_lasso_ombligon_160g
Package Weight: 200g

Customer Reviews

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L
L.N.

Amazing! The floral aroma, the flavor complexity, warm my heart in cold winter morning! Feels the spring is coming early!

How does my coffee come packaged?

Despite some of our product images looking very fancy our coffee is packaged into a plain brown paper foiled lined bag with a Swiss WIPF degassing valve. This offers superior oxygen and moisture protection. We recommend once you crack the seal you store your coffee in AirScape containers or Weber Workshop Bean Cellars for a single dosing option.
You can also freeze/vacuum seal in small lots, then use straight away once removed from freezer.

We don't have fancy printed bags with ziplocks (more plastic), we save that cost and buy better quality green beans so you can focus on your cup quality instead of fancy marketing and artwork.