El Diviso's coffees are very popular on the competition circuit right now and this thermal shock anaerobic natural Ombligón offering is an absolute winner! It's wild, funky, complex and super aromatic - people across the room will smell it when you grind it - so be prepared to share. Coffees like these don't often make it into the realm of mortal customers, so be sure to grab yours while you can! You will not regret it! Tastes like: Strawberry, passionfruit, red grape, mango, and florals. Deep and complex with a syrupy sweetness. Intensity rating: Sweetness: 5/5 Acidity: 3.5/5 Body: 3/5 ROASTING SCHEDULE: Passport roasts and ships Monday-Friday. Orders usually ship within 2-3 business days. For the geeks: Origin: Colombia Region: Bruselas, Huila Altitude: 1700 MASL Producer: Nestor & Adrian Lasso Variety: Ombligon Process: Thermal Shock Anaerobic Natural High up on the southern slopes of the Andes of Bruselas, Huila, El Diviso continues to push the boundaries of what coffee processing can achieve. Ombligon, a rare and unconventional varietal, is known for its intense aromatics and unique cup structure but only when handled with absolute precision. At El Diviso, this coffee is treated as a canvas for controlled fermentation. Rather than relying on chance, every variable temperature, oxygen, and time is carefully managed to guide the development of flavour. The result is a profile that opens with ripe strawberry and passionfruit, layered with notes of mango and red grape, and carried by a deep, syrupy sweetness. Despite its intensity, the cup remains well balanced. There is structure beneath the fruit clarity within the fermentation, allowing the coffee to feel vibrant, not overwhelming. This is not a traditional natural. It is a precision-driven natural process, designed to elevate the most expressive characteristics of Ombligón while maintaining balance and control. EL DIVISO – 5 STEP PROCESS (OMBLIGÓN NATURAL) 1. Selective Harvesting Only fully ripe, high-density cherries are handpicked at peak sugar concentration to ensure maximum flavour potential. 2. Thermal Shock Preparation (50°C) Cherries are exposed to warm water to open the pores of the fruit and activate microbial pathways, preparing them for a controlled fermentation. 3. Anaerobic Fermentation (Whole Cherry) The cherries are placed in sealed tanks where oxygen is removed. This stage drives the development of intense fruit character, lactic structure, and aromatic complexity. 4. Extended Natural Drying Cherries are dried whole on raised beds under carefully controlled conditions. Drying is slow and even, allowing sugars and fermentation compounds to fully integrate into the seed. 5. Stabilisation & Conditioning Once target moisture is reached, the coffee is rested and stabilised before milling. This step ensures consistency, clarity, and longevity in the final cup.