Ombligón is the coffee varietal of the moment. The variety, whose name translates to belly button thanks to the cherry’s distinct naval-like shape, is being grown by some of Colombia's most renowned coffee producers and has made a big impact on the competition scene for its unique flavour profile. 

This lot, roasted by Formative, comes from Nestor and Adrian Lasso’s El Diviso and shows off both the rare exotic varieties and innovative processing that the Colombian farm has become known for. The Ombligon has undergone a complex and highly controlled anaerobic natural process. The cherries are oxidised in open tanks for around 48 hours with mosto to intensify flavour development. After sorting, the cherries undergo a pre-fermentation thermal shock rinse at approximately 50°C. The coffee then begins an anaerobic fermentation stage lasting 38-48 hours, with specially selected yeast added to further guide the flavour profile. Drying involves an initial mechanical drying, followed by resting for stabilisation, and then slow drying under canopies for around 15 days until the cherries reach the desired moisture. 

El Diviso's uncompromising focus on the quality of the final product results in a cup that has layers of peach and nectarine sweetness but retains a pleasant milk chocolate body that brings great structure.