This coffee comes from Nestor Lasso's farm, Finca El Diviso, in Pitalito. Nestor represents the new generation of Colombian coffee producers who are pursuing thought-provoking flavors. He has two rules: never compromise on quality and do things radically different from what is traditionally accepted in Colombia. Ombligon is the local term for a rare Ethiopian Landrace Variety. In Spanish, Ombligo is a belly button. Locals call it the cherry with a belly. For this coffee, the team hand-picks the ripest cherries. They are then oxidized for 48 hours, recirculating the coffee Mosto, a by-product of coffee fermentation that contains a vibrant microbial population of bacteria and yeasts. The cherries are then Thermal Shocked with 122 degrees of water and fermented anaerobically for 38 hours with brewers' yeast before they are dried mechanically for 12 hours to 18% moisture. The cherries stabilized for 2 days in the dark before they dried in Masquesina to 11% moisture. The result is a magical coffee with flavors of Watermelon Jolly Ranchers, Kiwi, pineapple, peach, and marshmallow.