Finca El Diviso’s Ombligon is one of the more intriguing new Colombian varieties. The exact genetic origin is still uncertain; it is generally considered a rare natural mutation, with some specialists suggesting links to Ethiopian material or varieties such as Pacamara. The name comes from ombligo (“belly button”), referring to the distinctive shape of the cherry.

What really put Ombligón on the map was the 2023 World Barista Championship in Athens. Australian barista Jack Simpson used Néstor Lasso’s Ombligón from Finca El Diviso and finished 3rd in the World Barista Championship. He used the coffee across his espresso, milk and signature-beverage courses.

After depulping, the coffee is fermented anaerobically for 80 hours. The coffee is then dried for approximately 32 hours in stainless steel dehumidifier equipment, allowing precise control over moisture loss and drying curves. The drying room is dark and hermetically sealed, minimizing terpene volatilization, preserving the coffee’s natural aromas, and preventing external contamination.

So with Ombligón, it is worth remembering that the spectacular cup can come from both the unusual genetics and El Diviso’s highly controlled processing. That combination is a big part of why the coffee has attracted so much attention in specialty coffee.