Tropic Zing - Colombia

Few coffees capture the energy of Colombia's new generation of producers quite like this one. Nestor Lasso and his family have helped transform Finca El Diviso in Huila into one of the world's most closely watched coffee farms.

Over three decades, the Lasso family has evolved El Diviso from a modest family farm into a centre for specialty coffee innovation. 

This lot features Ombligón, a rare and increasingly sought-after variety known for its exceptional sweetness, intense fruit character and luxurious mouthfeel. Its name translates to “belly button,” referring to the distinctive indentation found at the base of its elongated cherries. Believed to have Ethiopian heritage, Ombligón has found an ideal home in the highlands of Huila, where it produces coffees with remarkable aromatic complexity and vibrant fruit intensity.

Freshly harvested cherries first undergo 48 hours of controlled oxidation in open tanks, during which they are continuously exposed to recirculated mosto, or cherry juice. After careful sorting, the cherries receive a thermal shock at 50°C, a technique designed to rapidly influence the fruit's cellular structure before fermentation. The coffee is then transferred to sealed tanks, inoculated with selected brewer's yeast and fermented anaerobically for a further 38 hours. Following fermentation, the cherries are mechanically dehydrated to stabilise the process before being rested in a dark environment and slowly dried on raised beds for approximately 15 days.

The result is an extraordinarily expressive and intensely layered coffee. Expect vibrant notes of maracuja and blackcurrant, supported by exceptional sweetness and a silky, luxurious mouthfeel. A bright, sparkling finish brings an elegant champagne-like quality to the cup, adding another layer of complexity to an already remarkable coffee.

• Region: Huila
• Country: Colombia
• Elevation: 1,780 - 1,900 masl
• Variety: Ombligon
• Process: Thermal Shock Natural