This lot is produced from Ombligon, a rare Colombian varietal believed to be a natural mutation linked to Ethiopian landrace genetics. The variety takes its name from the distinctive shape of the cherry, which forms a small protrusion resembling a belly button, or ombligo in Spanish. Known for its intense aromatics and vivid fruit character, Ombligon has become one of the most sought after varieties emerging from Colombia's new generation of producers.
At El Diviso, the variety is shaped through a highly structured advanced natural process designed to maximise sweetness, complexity and aromatic intensity. Cherries are harvested at peak ripeness before undergoing 36 hours of oxidation in cherry, followed by 24 hours of anaerobic fermentation and a further 24 hours of oxidation. The coffee then enters a 48 hour submerged fermentation, building layer upon layer of fruit expression and sweetness.
Following fermentation, a thermal shock is applied to stabilise the process and preserve aromatic compounds. The coffee is then partially dried, rehydrated and combined with freshly harvested cherries before depulping, a distinctive technique developed at El Diviso to enhance depth and complexity in the cup.
Drying takes place in a controlled dehumidification environment over approximately 60 hours, with an extended resting phase incorporated midway through the process to promote flavour integration and cup stability.
In the cup, expect strawberry, guava and pink macaron. The profile is complex and layered, with vivid tingling acidity, confection-like sweetness and outstanding aromatic intensity. Notes of ripe red fruit and tropical candy are wrapped in a distinctive pink velvet cake character, carrying through to a long and remarkably expressive finish.
This is a truly remarkable expression of Ombligon, showcasing both the potential of this rare variety and the relentless pursuit of flavour that continues to define El Diviso.
