TECHNICAL DETAILS
Origin: Colombia, Pitalito, Bruselas. Exactly here
Process: Natural
Altitude: 1750 masl
Varietal: Ombligón
Producer: Nestor Lasso
Harvest: 2024
Tasting notes: maraschino cherry, freeze-dried raspberry, hibiscus
WHY WE LIKE IT
This coffee delighted the entire team from the first taste. It has a captivating and vibrant profile, very elegant and sophisticated. The sweet and vibrant notes of maraschino cherry and freeze-dried raspberry stand out, complemented by delicate nuances of amaretto and hibiscus. Its creamy body envelops the palate with a fruity and very long finish , leaving a very memorable impression.
It is a coffee with a lot of depth , 100% enjoyable. We recommend drinking it alone to appreciate all its complexity and nuances.
RECIPE
For filter:
20 g. of ground coffee
340 g. of water
Total time: 3' - 3'30"
Ratio - 1:17
- We perform a pre-infusion of 60 g of water from 30" to 45".
- First pour up to 140 g. near the bed and in spirals
- Second pouring up to 240 g (when the water from the first pouring is almost filtered, but the bed has not dried out). Up and down movements to give height to the pouring and generate agitation while making spirals again.
- Third pouring up to 340gr. Poured close to the bed, without height, in a spiral.
Variables to take into account:
- METHOD: Orea V4
- MILL: EK43
- WATER: 70 ppm
HISTORY
We have been following the work of the El Diviso farm for some time now. Last November we had the opportunity to visit them and see first-hand the work carried out by the Lasso family . Adrián welcomed us at the farm located in the district of Bruselas, part of Pitalito.
José Uribe Lasso, the father of the brothers who process this coffee, acquired the El Diviso farm, located at 1,770 meters above sea level, 28 years ago with his wife, and they have successively expanded it until reaching the 14 hectares that they currently maintain. Of these, one hectare is still preserved as a forest reserve. For the past 8 years they have focused on planting different varieties, occupying an area of 80%. The privileged location facilitates year-round harvesting.
The family's focus has always been on quality and care of the crop, but it was with the arrival of their sons, Néstor and Adrián Lasso, that the farm took a turn towards innovation and specialty coffee.
They represent a new generation of Colombian coffee farmers. Both grew up surrounded by coffee plantations, but they also sought to modernize traditional practices with experimental methods to improve coffee quality. Among their most notable contributions are the processes of anaerobic and anoxic fermentation, as well as the development of unique flavor profiles that have led the farm to receive international recognition .
With its varietals and processes, El Diviso has emerged as a renowned farm, producing coffees that have gained recognition in various disciplines of the World Coffee Championships. In 2022, Néstor Lasso was nominated for the "Outstanding Coffee Producer" award at the Sprudgie Awards.
In addition to working on the farm, the Lasso brothers have fostered a community of young coffee growers in the region, sharing knowledge about advanced growing and processing techniques.
VARIETY AND PROCESS
Cherries are hand-picked to ensure they are fully ripe. They are then spread out on raised beds, where they dry in the sun for extended periods (usually 20-30 days).
During drying, the cherries are constantly turned to prevent unwanted fermentation and ensure uniform drying.
This method intensifies the fruity notes, providing juicy and exotic flavors.
In the case of Ombligón, the acidity tends to be brighter and with citrus nuances, balanced by a denser and more enveloping body.
