Colombia

At 1,780 masl in Bruselas, Pitalito, Finca El Diviso produces this rare Ombligón lot under the guidance of Néstor Lasso, who took over from his father José Uribe Lasso and has worked in coffee as a cupper since age 14. Over 28 years, the farm has evolved from traditional varieties into a specialist in exotics — recognition that includes third place at the 2024 World Barista Championship with this very variety.

Cherries are disinfected and floated in 65–70°C water to remove impurities, then hand-sorted for ripeness. A 36-hour oxidation stage in plastic tanks is followed by 48 hours of anaerobic fermentation, then a submerged fermentation with must from the same variety while leachates recirculate continuously. Drying takes place in a dark, hermetically sealed room using dehumidification units to preserve terpenes and aroma, never exceeding 37°C.

The result is a cup dominated by watermelon, cranberry juice, and sugarcane notes.