One of the the world's most decorated competition coffee. Now roasted in Adelaide.
MAIN DESCRIPTION
Some coffees are good. Some are great. And then there is the Ombligon Floral Symphony by Nestor Lasso — a coffee that has stood on the world's biggest stages, been chosen by champions, and left judges speechless on every continent.
This is that coffee.
THE PRODUCER
Nestor Lasso was in his early twenties when he decided to give up a city life and return to his family's farm in Bruselas, Huila, Colombia. What followed is one of specialty coffee's great stories. His farm, El Diviso, became a laboratory of innovation — where ancient Ethiopian landrace varieties meet some of the most technically complex processing in the world.
Today, Nestor Lasso is one of the most celebrated names in coffee. Not because of marketing. Because of what's in the cup.
THE VARIETY — OMBLIGON
Ombligon means belly button in Spanish — named for the distinctive dimple on each cherry. It is an Ethiopian landrace variety that arrived in Colombia under circumstances no one fully records. What is known is what it produces in the cup: layers of red fruit, floral depth, and a sweetness that lingers long after the last sip.
It is rare. It is extraordinary. And in the hands of Nestor Lasso, it became legendary.
THE PROCESS
Nothing about this coffee is accidental. After harvesting only the ripest cherries at 1,780–1,900 metres above sea level, Nestor puts the coffee through one of the most complex processes in specialty coffee:
The cherries are oxidised in circulating mosto — fermentation liquid rich in microorganisms — for 48 hours. They then undergo a 36-hour thermal shock with inoculation, before being slowly dried on raised beds for 20 days. Each stage is precisely controlled. Each decision is made in service of flavour.
The result is a cup of extraordinary intensity and silky texture — one that rewards patience and attention with every sip.
THE COMPETITION RECORD
This coffee has been used to win on stages that matter:
🏆 2024 Australian Brewers Cup — Used by Tom Hutchins (Code Black Coffee) to win back-to-back 🏆 World Brewers Cup — 4th Place, International Stage 🏆 World Barista Championship 2023 — Featured in the finals 🏆 2024 US Barista Championship — Used by a top competitor 🌟 Cup Score: 91+
TASTING NOTES
Cherry Liqueur · Pomegranate · Dark Chocolate · Watermelon Candy
A cup that opens with intense red fruit, deepens through chocolate and dark cherry, and finishes with a perfumed sweetness that is entirely its own.
Producer Nestor : Lasso
Farm: El Diviso
Origin: Bruselas, Huila · Colombia
Variety: Ombligon (Ethiopian Landrace)
Process: Anaerobic Natural + Thermal Shock
Altitude: 1,780–1,900 masl
Roast : Light — Filter & Espresso
Best Brewed As: Pour Over · Filter
Roasted to order in Adelaide by Auro Speciality Coffee. Limited stock — when it's gone, it's gone.
One of the the world's most decorated competition coffee. Now roasted in Adelaide.
MAIN DESCRIPTION
Some coffees are good. Some are great. And then there is the Ombligon Floral Symphony by Nestor Lasso — a coffee that has stood on the world's biggest stages, been chosen by champions, and left judges speechless on every continent.
This is that coffee.
THE PRODUCER
Nestor Lasso was in his early twenties when he decided to give up a city life and return to his family's farm in Bruselas, Huila, Colombia. What followed is one of specialty coffee's great stories. His farm, El Diviso, became a laboratory of innovation — where ancient Ethiopian landrace varieties meet some of the most technically complex processing in the world.
Today, Nestor Lasso is one of the most celebrated names in coffee. Not because of marketing. Because of what's in the cup.
THE VARIETY — OMBLIGON
Ombligon means belly button in Spanish — named for the distinctive dimple on each cherry. It is an Ethiopian landrace variety that arrived in Colombia under circumstances no one fully records. What is known is what it produces in the cup: layers of red fruit, floral depth, and a sweetness that lingers long after the last sip.
It is rare. It is extraordinary. And in the hands of Nestor Lasso, it became legendary.
THE PROCESS
Nothing about this coffee is accidental. After harvesting only the ripest cherries at 1,780–1,900 metres above sea level, Nestor puts the coffee through one of the most complex processes in specialty coffee:
The cherries are oxidised in circulating mosto — fermentation liquid rich in microorganisms — for 48 hours. They then undergo a 36-hour thermal shock with inoculation, before being slowly dried on raised beds for 20 days. Each stage is precisely controlled. Each decision is made in service of flavour.
The result is a cup of extraordinary intensity and silky texture — one that rewards patience and attention with every sip.
THE COMPETITION RECORD
This coffee has been used to win on stages that matter:
🏆 2024 Australian Brewers Cup — Used by Tom Hutchins (Code Black Coffee) to win back-to-back 🏆 World Brewers Cup — 4th Place, International Stage 🏆 World Barista Championship 2023 — Featured in the finals 🏆 2024 US Barista Championship — Used by a top competitor 🌟 Cup Score: 91+
TASTING NOTES
Cherry Liqueur · Pomegranate · Dark Chocolate · Watermelon Candy
A cup that opens with intense red fruit, deepens through chocolate and dark cherry, and finishes with a perfumed sweetness that is entirely its own.
Producer Nestor : Lasso
Farm: El Diviso
Origin: Bruselas, Huila · Colombia
Variety: Ombligon (Ethiopian Landrace)
Process: Anaerobic Natural + Thermal Shock
Altitude: 1,780–1,900 masl
Roast : Light — Filter & Espresso
Best Brewed As: Pour Over · Filter
Roasted to order in Adelaide by Auro Speciality Coffee. Limited stock — when it's gone, it's gone.
