Colombia - Ombligon Decaf - Nestor Lasso

Origin: El Diviso, Huila

What if a decaf didn't taste like a compromise?

This Ombligón Natural Decaf from Néstor Lasso proves exactly that.

Produced at El Diviso in Huila, Colombia, this coffee is the result of years of experimentation by Néstor and Adrián Lasso, who transformed their family farm into one of the world's most progressive producers of rare varieties and precision fermentation. Together with producer Jhoan Vergara, they've become known for coffees that regularly appear on competition stages around the globe.

Process: Natural, Thermal Shock & Sugar Cane Decaf

Everything about this coffee is intentional.

Before decaffeination even begins, the coffee undergoes an advanced multi-stage fermentation designed to build sweetness, aromatic complexity, and structure.

Process Flow

• Selective harvesting of fully ripe Ombligón cherries
• Cherry disinfection and density sorting
• Controlled oxidation
• Anaerobic and submerged fermentations with recycled cherry leachates
• Thermal shock to stabilise flavour compounds
• Precision drying to 10–11% moisture
• EA Sugar Cane Decaffeination at Descafecol

Unlike conventional decaffeination, the Ethyl Acetate (EA) Sugar Cane Process gently removes caffeine while preserving the coffee's sweetness, body, and vibrant fruit character. The result is a decaf that drinks like a world-class specialty coffee—not an afterthought.

Variety: Ombligón

One of Colombia's rarest and most intriguing varieties.

Ombligón (Spanish for "belly button") is named after the distinctive shape of its beans and has become highly sought after for its remarkable cup quality.

It's celebrated for:

• Intense tropical fruit character
• Floral aromatics
• High sweetness
• Exceptional response to advanced fermentation

Few producers cultivate Ombligón. Even fewer understand how to unlock its full potential.

Cup Experience: Decaf Without Compromise

Forget everything you think you know about decaf.

Expect layers of:

• Cherry
• Strawberry
• Blackberry yoghurt
• Sugar cane sweetness

The cup is silky, vibrant, and remarkably expressive, with a sweetness and structure that rivals many caffeinated competition coffees.

Why Coffee Nerds Love This Decaf

Because it isn't trying to imitate great coffee.

It is great coffee.

The combination of rare genetics, precision fermentation, and Colombia's EA Sugar Cane decaffeination creates a cup that retains extraordinary complexity while removing almost all of the caffeine.

This is proof that decaf belongs on the brew bar—not just the bedside table.

Brewing Mindset

Treat this exactly as you would a high-end natural coffee.

• Filter brewing highlights berries and floral complexity.
• Espresso delivers rich sweetness with a creamy, dessert-like finish.
• Slightly lower brewing temperatures (92–94°C) can help showcase clarity and sweetness in EA decafs.

Take your time—the cup continues to evolve as it cools.

The Bigger Picture

Néstor Lasso is redefining what modern Colombian coffee can be, and this Ombligón Natural Decaf is no exception.

By combining rare varieties, advanced fermentation, and one of the world's gentlest decaffeination methods, El Diviso has created a coffee that lets you enjoy exceptional flavour at any hour of the day.

Innovative.
Expressive.
Unmistakably El Diviso.