Description
Finca El Diviso – Colombia: Tradition and Vanguard in Coffee Growing
Located in Bruselas, Pitalito, at 1,750 meters above sea level, Finca El Diviso – Colombia, has been a mainstay in Colombian coffee production for 28 years. Founded by José Uribe Lasso and now run by his son Néstor Lasso, the farm has evolved from cultivating traditional varieties to specializing in exotic varieties, with the Ombligón variety standing out. This strategic shift has led the farm to international accolades, including third place at the 2024 World Barista Championship in Chicago with a batch of Ombligón.
Néstor Lasso: Innovation and Youth in Coffee Growing
Since the age of 14, Néstor Lasso has dedicated himself to the world of coffee, training as a cupper and visiting innovative farms that inspired him to transform his family's traditional practices. At 25, Néstor has implemented advanced processing and cultivation techniques for exotic varieties, positioning Finca El Diviso as a benchmark in the region. His leadership has been key to the farm's prestige in international competitions, reflecting his commitment to quality and innovation.
Ombligón Variety: An Exceptional Coffee
The Ombligón variety, grown at Finca El Diviso, is recognized for its complexity and unique sensory profile. This coffee stands out for its white flower fragrance and a fruity base with notes of orange blossom, orange, peach, lemon, honey, and jelly beans. Its robust body and high acidity make it an exceptional sensorial experience, appreciated by experts and specialty coffee lovers.
Meticulous Processing: From Cherry to Cup
The process of making Ombligón coffee at Finca El Diviso is a combination of tradition and innovative techniques:
- Selection and Floatation: Manual harvesting of ripe cherries and removal of defective ones by immersion in water.
- Anaerobic Fermentation: The cherries are placed in 50kg bags and undergo anaerobic fermentation for 36 hours, developing complex flavors.
- Controlled Oxidation: They are then exposed to open tanks for 40 hours, allowing for controlled interaction with oxygen, which influences the coffee's acidity and sweetness.
- Thermal Shock: The cherries are immersed in water at 32°C and then subjected to thermal shock at 65°C for 30 minutes, refining their sensory profile.
- Drying: Finally, they are dried in canopies for five days, and the humidity is adjusted in a dehumidifier to reach optimal levels.
This detailed process guarantees the quality and uniqueness of Ombligón coffee, reflecting Finca El Diviso's commitment to excellence.
International Recognition: Navel at the Top
The quality of Ombligón coffee has been recognized in international competitions. At the 2024 World Barista Championship, held in Chicago, Australian barista Jack Simpson won third place using Ombligón coffee from Finca El Diviso, highlighting its unique sensory profile and excellent processing.
Finca El Diviso, under the direction of Néstor Lasso, continues to innovate in specialty coffee production, consolidating its position in the international market and contributing to the prestige of Colombian coffee worldwide.