Nestor Lasso Ombligon

About This Coffee

This naturally processed Ombligon variety coffee comes from Finca El Diviso in Colombia, owned by Néstor and Adrián Lasso. Ombligon is a recent natural mutation named after the Spanish word for navel, referring to the distinct cherry shape. The processing includes hand-picking at precise Brix levels, 48-hour oxidation in open tanks, thermal shock treatment with 50°C water, and 38-hour anaerobic fermentation with brewer's yeast (1g per 5kg cherries). Cherries are mechanically dried briefly, then dried on parabolic beds for approximately two weeks until reaching 10.5-11.5% moisture. The 18-hectare farm has transformed from traditional Caturra and Castillo production to focus on exotic varieties and experimental processes.

Origin

El Diviso Estate (Colombia)

Flavor Notes

Roast Level

—

Processing

Natural, Anaerobic Fermentation, Thermal Shock

Typology

Arabica

Ombligón

Buy from Roaster

Thomson's Coffee Roasters

Thomson's Coffee Roasters traces its origins to 1841, when David Thomson began manufacturing Naperian vacuum coffee pots on St Vincent Street in Glasgow. That makes it Scotland's oldest coffee roaster, now in the hands of the Jenkins family, who purchased the business in 2011 as only the third family to own it in over 180 years. The current roastery, built in 1960 on Glasgow's Southside in Giffnock, houses both a vintage 1940s Whitmee flame roaster and Scotland's first Loring Kestrel S35, installed in 2015. Their coffee is organised into three ranges: Core, LAB, and Legacy, with the signature 1841 blend based on David Thomson's original recipe. Beyond roasting, the business runs multiple retail locations across Glasgow and offers wholesale supply, equipment rental, barista training, and engineering services.

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