Colombia - El Diviso

TASTING NOTES

Maraschino cherry, freeze-dried raspberry, hibiscus

WHY WE LOVE IT

This coffee has captivated the entire Hola Coffee team since the very first tasting. It has a captivating and vibrant profile, exuding elegance and sophistication.

Sweet and lively notes of maraschino cherry and freeze-dried raspberry stand out, beautifully complemented by delicate hints of amaretto and hibiscus. Its creamy body envelops the palate, leading to a fruity and exceptionally long-lasting finish that leaves a truly memorable impression.

This is a coffee with great depth, 100% enjoyable. We recommend drinking it on its own to fully appreciate its complexity and nuances.

STORY

For quite some time, we’ve followed the work of the Lasso family at Finca El Diviso with genuine admiration. The farm is located in the district of Bruselas, in the municipality of Pitalito (Huila, Colombia). Last November, we had the chance to visit them in person — we walked through their coffee fields, shared long conversations, and witnessed firsthand the commitment, passion, and care that define every detail of their work.

Nearly three decades ago, José Uribe Lasso acquired the farm together with his wife. Today, it spans about 14 hectares at 1,770 meters above sea level. From the beginning, their focus has always been on quality, but it was with the involvement of their sons, Néstor and Adrián, that El Diviso took a decisive turn towards specialty coffee.

In recent years, the family has dedicated around 80% of the farm to differentiated varietals, building a production model that balances innovation with respect for tradition. Thanks to the region’s volcanic soils, altitude, and favorable climate, they are able to harvest throughout the year. Among their standout varieties are Ombligón, Sidra, Pink Bourbon, and Geisha, all cultivated with remarkable precision.

Their fermentation, drying, and post-harvest methods are meticulous and creative — a blend of tradition, experimentation, and attention to detail that has earned El Diviso a prominent place on the international specialty coffee scene. Today, their microlots are recognized by discerning roasters around the world.

The Lasso brothers embody a new generation of Colombian coffee producers who not only grow exceptional coffees but also share their knowledge, foster community, and drive innovation in their region.

During our visit, we were able to see their work up close — from the manual picking of ripe cherries and careful lot selection to the experimental processes that shape such distinctive profiles. That experience allowed us to personally select several of their coffees, fully confident in their quality, traceability, and unique character.

We’re truly excited to share these microlots with you — the result of the effort, dedication, and story of a family who lives coffee with contagious authenticity.

VARIETY AND PROCESS

The Ombligón varietal is a little-known Arabica coffee variety that has begun to gain attention in recent years. It originates from Colombia and owes its name to the particular shape of its beans, which feature a small protrusion resembling a belly button, hence the term Ombligón.

The beans have a more rounded and distinctive shape compared to other Arabica varieties. It is generally grown in high-altitude regions, which contributes to its unique flavor profile. Its cultivation is often associated with microlots, as it is not a widely cultivated variety. The flavor profile typically showcases fruity and floral flavors with bright acidity and complex nuances that vary depending on the processing method and the specific region where it is grown.

The Ombligón is an example of the innovative approach of Colombian coffee growers like the Lasso family, who have worked on its production to achieve distinctive, high-quality coffees.

The natural process applied to the Ombligón is ideal for those seeking unique coffee experiences, offering a balance of sweetness and acidity that enhances the complexity of the bean. Projects like those at El Diviso Farm have used this method to elevate this varietal to high-quality standards and international recognition.

The cherries are hand-selected to ensure they are fully ripe. They are then spread out on raised beds, where they dry under the sun for extended periods, typically between 20 and 30 days. During drying, the cherries are constantly turned to prevent unwanted fermentations and ensure even drying. This method enhances fruity notes, bringing out juicy and exotic flavors.

In the case of the Ombligón, the acidity tends to be brighter with citrus nuances, balanced by a denser, more enveloping body.

RECIPE

For filter:

20 g of ground coffee

340 g of water

Total time: 3' - 3'30"

Ratio - 1:17

We pre-infuse 60g of water for 30" to 45".

First pouring up to 140 g. near the bed and in spirals

Second pour up to 240 g (when the water from the first is almost filtered, but the bed hasn't dried out). Use up-and-down movements to heighten the pour and generate agitation while swirling again.

Third pour up to 340g. Poured near the bed, without height, in a spiral.

Variables to take into account:

METHOD: Orea V4

MILL: EK43

WATER: 70 ppm