Colombia | El Diviso | Nestor Lasso | Ombligon Natural | Signature Series
Upcoming Roast / 160g
$42.00
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Colombia | El Diviso | Nestor Lasso | Ombligon Natural | Signature Series
This coffee has run out and is no longer roasted — kept here for archival purposes. Browse current coffees
View the history of our coffee stock status here
Origin and Sourcing
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.
Producer:
Nestor Lasso
Farm:
El Diviso
Region / Area:
Bruselas, Huila
Altitude:
1780–1900 MASL
Harvest Period:
October – February 2025
Sourcing Partner:
Bennetts
Coffee Storage:
Frozen
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For our exotic coffee, we store all the green beans frozen at -22°C in commercial freezers. This locks in freshness, halting enzymatic reactions that degrade flavor. Upon arrival we separate into small 2-3kg vacuum-sealed lots and freeze so that our greens do not age and we can sell these exotic coffees for years to come or until sold out.
Roast Details
Roast Style:
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.
Roast Level:
Light
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This is a more accurate reflection of the actual roast level rather than internal & external colour readings and is based off roasting weight loss %. <11% is Nordic ultra-light; 11–13% is Light with balanced acidity and sweetness; 14–16% is Medium for rounded body and caramel; 16–20% is Dark for rich, chocolatey intensity; 20%+ is Starbucks/Italian for bold, smoky depth. Some would say the higher the %, the 'stronger' the coffee.
Roasting Weight Loss:
12.5%
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Coffee roasting weight loss refers to the significant reduction in the mass of green coffee beans during the roasting process, typically ranging from 9% to 25% depending on the roast level. This phenomenon primarily occurs due to the evaporation of moisture, which constitutes about 9–13% of the bean's initial weight.
Internal Agtron:
97
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This is a more accurate reflection of the actual roast colour than external as it's 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. Please bear in mind that grind coarseness can affect the internal colour readings, so it is impossible to compare from roaster to roaster using this colour reading.
External Agtron:
57
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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 colour, 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 indicates very dark, oily roasts typical of Italian-style, which we don't 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.
Taste Profile
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 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.
Decaffeinated?
No
Import into Beanconqueror
Import into xBloom (15g)
Colombia | El Diviso | Nestor Lasso | Ombligon Natural | Signature Series - When is peak flavour?
Medium Roast - Roasted on Roest L100 Ultra
View all El Diviso Coffees we sell here
El Diviso
El Diviso is a family-run coffee farm located in the highlands of Pitalito, Huila, Colombia, at elevations ranging from 1,750 to over 1,900 metres above sea level. Founded by Jose Uribe Lasso and now led by the next generation, El Diviso has become one of the most influential names in modern Colombian specialty coffee. The farm spans approximately 14 to 16 hectares and is dedicated to producing meticulously crafted microlots that reflect both terroir and process.
Under the leadership of Nestor and Adrian Lasso, El Diviso transitioned from traditional washed coffees into experimental, competition-level production. Today, the farm is known for rare varieties, advanced fermentation techniques, and repeatable processing protocols that have made its coffees favourites among top roasters and baristas worldwide. You can read the full El Diviso story on our blog
Nestor Lasso
Nestor Lasso is a leading figure in Colombia’s new wave of experimental coffee producers. Based at his family’s farm, El Diviso, in Pitalito, Huila, Nestor blends deep local knowledge with a scientific mindset, focusing on fermentation control, varietal expression, and consistency. His work has helped position El Diviso as a reference point for competition-level Colombian coffee.
Working closely with his brother Adrian and collaborators such as Jhoan Vergara of Las Flores, Nestor has refined processes including thermal shock, anaerobic fermentation, and cultured fermentations. His coffees are celebrated for their clarity, vibrancy, and layered sweetness, and are frequently selected for national and international competitions. Learn more about Nestor and the El Diviso family in our full producer story
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.
We sourced this competition coffee lot through LOHAS BEANS who work directly with the farmer and air freight the beans as soon as they are ready from processing.
Click here to view all our coffees that are sourced from LOHAS BEANS
WHO IS LOHAS BEANS?
Lohas Beans is a Colombian exporter that works alongside some of the country’s most respected and forward-thinking producers, helping bring standout Colombian coffees to the global stage. Their lots have appeared in competitions, been served in top cafés around the world, and enjoyed by dedicated home brewers. While Lohas Beans are not producers themselves, they source and offer distinctive, high-quality lots for discerning coffee drinkers by collaborating with leading Colombian producers, including the Vergara Brothers, the Lasso Brothers, Jhonathan Gasca, Orlando Ospina, and Paola Trujillo.