Description José Uribe, founder of El Diviso, runs the farm with his sons Jonathan, Nestor and Adrian, focusing on highly differentiated coffees and a better quality of life through innovation. El Diviso reflects a wider Colombian story, where the next generation refines tradition and pushes coffee forward. This lot is Ombligon, a rare Arabica varietal and natural mutation of Ethiopian Landrace, named “belly button” for its distinct cherry shape and prized for its genetics and expressive cup profile. Processing is highly controlled and multi-stage; ripe cherries are hand selected, floated and sanitised, then oxidised for 24 hours to build fruit sweetness before undergoing 200 hours of anaerobic fermentation in a bioreactor. During fermentation, cherries rest in temperature controlled water, with recirculation and added microorganisms. Post-fermentation, the coffee passes through a second oxidation phase, is rapidly cooled by quenching, and is treated with hot water to reduce microbial load before drying. Drying occurs in a sealed steel dehumidifier, with an initial rapid phase to stabilise volatile compounds, a short rest, then slow drying. This maintains clarity, stability, and preserves the full flavour potential developed during fermentation. PROCESS Sequential Fermentation REGION Bruselas, Pitalito, Huila ELEVATION 1750 - 1950 VARIETAL Ombligon FLAVOUR PROFILE Cherry, chocolate, raspberry, dried fruit ROAST Espresso

Description José Uribe, founder of El Diviso, runs the farm with his sons Jonathan, Nestor and Adrian, focusing on highly differentiated coffees and a better quality of life through innovation. El Diviso reflects a wider Colombian story, where the next generation refines tradition and pushes coffee forward. This lot is Ombligon, a rare Arabica varietal and natural mutation of Ethiopian Landrace, named “belly button” for its distinct cherry shape and prized for its genetics and expressive cup profile. Processing is highly controlled and multi-stage; ripe cherries are hand selected, floated and sanitised, then oxidised for 24 hours to build fruit sweetness before undergoing 200 hours of anaerobic fermentation in a bioreactor. During fermentation, cherries rest in temperature controlled water, with recirculation and added microorganisms. Post-fermentation, the coffee passes through a second oxidation phase, is rapidly cooled by quenching, and is treated with hot water to reduce microbial load before drying. Drying occurs in a sealed steel dehumidifier, with an initial rapid phase to stabilise volatile compounds, a short rest, then slow drying. This maintains clarity, stability, and preserves the full flavour potential developed during fermentation. PROCESS Sequential Fermentation REGION Bruselas, Pitalito, Huila ELEVATION 1750 - 1950 VARIETAL Ombligon FLAVOUR PROFILE Cherry, chocolate, raspberry, dried fruit ROAST Espresso