Aroma: Strawberry jam, purple grape, passionfruit and lifted florals.

Body: Syrupy and plush — full, juicy and beautifully structured.

Flavour: Ripe strawberry and mango sweetness up front, followed by purple grape, passionfruit and a refined floral finish.

Sweetness: Exceptionally high — concentrated, candy-like and jammy, with a long fruit-driven finish.

Acidity: Vibrant and polished, with a juicy tropical and wine-like lift that remains balanced and clean.

Process: Thermal Shock Anaerobic Natural. Fully ripe cherries are selectively harvested before undergoing a controlled warm-water thermal shock. The whole cherries are then fermented in sealed anaerobic tanks and slowly dried under carefully managed conditions. This precision-driven process intensifies the coffee’s fruit character and sweetness while preserving clarity, balance and structure.

Region: Bruselas, Pitalito, Huila, Colombia.

Variety: Ombligon — a rare and distinctive Colombian variety known for its intense aromatics, fruit concentration and unusual cup structure.

Process: Thermal Shock Anaerobic Natural. Fully ripe cherries are selectively harvested before undergoing a controlled warm-water thermal shock. The whole cherries are then fermented in sealed anaerobic tanks and slowly dried under carefully managed conditions. This precision-driven process intensifies the coffee’s fruit character and sweetness while preserving clarity, balance and structure.

Farm / Producer: Finca El Diviso, produced by Nestor and Adrian Lasso.

Altitude: Approximately 1,800 masl.