Nestor Lasso - Ombligon - (Competition Coffee) Colombia

This is an Omni-roasted coffee which means it is roasted to highlight the flavour of the coffee and will work well in all brew methods.

Farm info

For us at Mistral, coffees like this represent everything exciting about modern specialty coffee. They show how much influence a producer can have over the final cup, not just through the variety and growing conditions, but through a deeper understanding of fermentation, temperature and processing.

Ombligon coffee variety is the localized term used for this Ethiopian Landrace variety, cultivated in Huila, Colombia. It has great potential due to its Ethiopian genetics, which truly show in the cup. The cherry is elongated and has a belly button shape on the base. Which is why it called by locals Ombligon (belly button in Spanish!). It is rare to find and there is talk that the variety arrived to Colombia from Central America, but there is no record of the precise provenance nor date.

Néstor Lasso's Ombligón is a celebration of that creativity, combining scientific precision with the craft of coffee production.

An exceptional coffee, and one we're incredibly excited to share!

Thermal Shock Experimental Process

What makes this Ombligón particularly fascinating is the precision involved in its processing. Everything begins with carefully selected, fully ripe coffee cherries. After harvesting, the cherries are disinfected and floated in water to remove impurities and lower-density fruit. The whole cherries then undergo 12 hours of controlled oxidation, followed by a 25-minute thermal shock at 50°C. 

This carefully managed temperature treatment forms part of the process designed to influence how the coffee develops during fermentation. Once the cherries are pulped, the coffee undergoes 80 hours of anaerobic fermentation, in an oxygen-restricted environment where microorganisms break down sugars and contribute to the development of complex flavour compounds.

Drying is equally meticulous. Rather than relying on conventional sun drying, the coffee is dried for approximately 32 hours in stainless steel dehumidification equipment, allowing precise control over temperature and moisture loss. The drying room is kept dark and sealed, helping preserve delicate aromatic compounds while protecting the coffee from external contamination.

Temperatures remain below 37°C, and drying continues until the coffee reaches a final moisture content of 10–11%. Finally, the parchment coffee is stored in GrainPro-lined bags to preserve its quality before export. The result is a coffee shaped by an extraordinary level of care at every stage, from cherry selection to the final drying process.