Colombia El Diviso Ombligon Filter - Single Origin

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Experimental
• Funky

Colombia El Diviso Ombligon Filter - Single OriginSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources.. José Uribe Lasso, founder of El Diviso, runs the farm with his sons Jonathan, Nestor and Adrian, focusing on highly differentiated coffees and a better quality of life through innovation. El Diviso reflects a wider Colombian story, where the next generation refines tradition and pushes coffee forward. This lot is Ombligon, a rare Arabica varietal and naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. mutation of Ethiopian LandraceHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown., named “belly button” for its distinct cherry shape and prized for its genetics and expressive cup profile. Processing is highly controlled and multi-stage; ripe cherries are hand selected, floated and sanitised, then oxidised for 24 hours to build fruit sweetness before undergoing 200 hours of anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. in a bioreactor. During fermentation, cherries rest in temperature controlled water, with recirculation and added microorganisms. Post-fermentation, the coffee passes through a second oxidation phase, is rapidly cooled by quenching, and is treated with hot water to reduce microbial load before drying. Drying occurs in a sealed steel dehumidifier, with an initial rapid phase to stabilise volatile compounds, a short rest, then slow drying. This maintains clarity, stability, and preserves the full flavour potential developed during fermentation. PROCESS: SEQUENTIAL FERMENTATION REGION: BRUSELAS, PITALITO, HUILA ELEVATION: 1550 - 1800 VARIETAL: T CUP: S ROAST: F