This Ombligon variety by renown El Diviso farm has exploded in popularity over the last year or two, becoming the favourite of baristas and brewers on the coffee competition circuit worldwide, and for good reason. It is a no-holds-barred explosion of fun flavours, with complex layers of bubblegum, raspberry jelly beans, cherry, musky florals, carrot juice and so many more. No joke, our roastery team start giggling whenever they taste this release: it’s just a bit silly how much flavour is in one cup. To be blunt, this coffee tastes expensive. Hell, this coffee even smells expensive. Don’t take our word for it, try for yourself, it will not disappoint.
Jose Uribe Lasso founded El Diviso farm in 1997 and has since expanded it to being a family enterprise, working with his three adult sons, Jonathon, Adrian and Nestor,
who are involved in farm management and production. This trio of up and coming producer brothers are excited by new manufacturing methods and interesting processes. They are keenly experimenting with extended or anaerobic fermentations, oxidation, and re-introduction of coffee mucilage juices to the cherry during processing.
El Diviso is in the Normandia district northwest of Huila’s Brucellas, Pitalito region of Colombia. This 14 hectare farm harvests once every year, in the tight window between October and December, ensuring its coffee crop is only ever picked at peak ripeness.
