El Diviso. Café de Colombia

About This Coffee

This coffee is from Finca El Diviso in Pitalito, Colombia, produced by Néstor Lasso. The farm is located at an altitude of 1,780-1,900 meters above sea level. The variety is Ombligon, processed using a natural anaerobic method. The process involves selecting optimal cherries with 24-26° Brix, followed by 48 hours of oxidation, 12 hours of rest, and 60 hours of oxidation in bags. After washing, the cherries undergo 24 hours of anaerobic fermentation with leachate recirculation. Drying occurs in two stages: 15 days in the sun followed by mechanical drying to 11% humidity. Flavor notes include plums, cherry, grapes, and bubblegum.

Origin

Pitalito (Colombia)

Flavor Notes

Cherry, Grape, Plum, Gum, Grapes, Bubble Gum, Chicle, Bubblegum

Roast Level

—

Processing

Natural, Natural Anaerobic, Anaerobic Fermentation

Typology

Arabica

Ombligón

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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