Nestor Lasso, Ombligon & Sidra: Inside Colombia’s Most Experimental Coffees

In recent years, Colombia has become the epicenter of experimental specialty coffee — and few producers represent this movement better than Nestor Lasso.

Working from Finca El Diviso in Huila, Nestor Lasso has helped redefine what coffee can taste like. Through advanced fermentation techniques and rare varieties such as Ombligon and Sidra, his coffees are among the most expressive and sought-after in the world.

Finca El Diviso & The New Wave of Colombian Coffee

Finca El Diviso is not a traditional coffee farm. It is a space for experimentation, where processing becomes as important as origin or variety.

Together with his family, Nestor Lasso has developed fermentation protocols that push flavor boundaries — from controlled anaerobic environments to thermal shock techniques that enhance clarity and intensity.

The goal is simple: create coffees that stand out instantly in the cup.

Ombligon: Colombia’s Most Mysterious Variety

One of the most talked-about coffees from Nestor Lasso is Ombligon — a rare and still not fully understood variety grown in Colombia.

Ombligon coffees are known for their intense aromatic profile and unique structure. When combined with experimental processing, they can deliver:

• Explosive tropical fruit notes
• Fermented sweetness
• Complex, layered acidity
• Long, evolving finishes

These are not everyday coffees — they are designed to surprise and challenge what you expect from a cup.

Sidra: Elegance Meets Innovation

Another standout variety is Sidra, often associated with a more elegant and refined profile compared to Ombligon.

Originally linked to Ecuador, Sidra has found new expression in Colombia through producers like Nestor Lasso.

Expect:

• Floral aromatics
• Citrus and stone fruit notes
• Silky body
• High clarity with complex sweetness

When paired with advanced fermentation, Sidra becomes one of the most exciting coffees in the specialty scene today.

Processing: Where the Magic Happens

What truly defines Nestor Lasso’s coffees is not just the variety, but the processing.

Techniques often include:

• Anaerobic fermentation for deeper flavor development
• Thermal shock to enhance clarity and structure
• Extended fermentation for intensity and sweetness

These methods create coffees with profiles that go far beyond traditional chocolate or nutty notes — entering a space closer to tropical fruit, wine, and even dessert-like flavors.

Why These Coffees Are So Sought After

Coffees like Ombligon and Sidra from producers such as Nestor Lasso are highly limited and often released in small quantities.

Their appeal comes from:

• Rarity of the varieties
• Advanced processing techniques
• Extremely distinctive flavor profiles
• High demand from specialty coffee enthusiasts

This makes them some of the most exciting coffees to explore if you are looking to go beyond traditional profiles.

Discover Coffees Like This on BrewFusion

At BrewFusion, we focus on bringing together coffees that push boundaries — from experimental fermentations to rare varieties like those developed at Finca El Diviso.

You can explore coffees with similar profiles — fruity, complex, and highly expressive — across multiple top roasters, all in one place.

👉 Discover your next favorite coffee at BrewFusionShop.com