PINK STARBURST

Origin: Huila, Colombia
Variety: Ombligon
Process: Anaerobic Natural
Farm: El Diviso
Roast: Omni
Best For: Filter • Espresso

Pink Starburst is an intensely fruit-driven Colombian coffee with layered sweetness, bright acidity, and a dense, silky mouthfeel.
This coffee is a bold, modern expression of Colombian specialty coffee, built around precision fermentation and an exceptional, rare variety. Produced from Ombligón at Finca El Diviso, it delivers a deeply expressive cup with striking fruit intensity, sweet spice, and a rich texture. Expect vibrant red fruit notes layered with confectionery sweetness, almond-like richness, and subtle floral and spice accents. The acidity is bright and energetic, balanced by density and structure.

This is a coffee for drinkers who enjoy flavour-forward profiles and are excited by innovation in processing. The multi-stage natural process - including controlled oxidation, thermal shock, and anaerobic yeast fermentation - pushes complexity without losing clarity, resulting in a cup that feels deliberate. It’s expressive and intense, yet carefully structured, with sweetness and acidity working in harmony.

Best suited to filter brewing, where its layered fruit, aromatics, and texture really open up, this coffee rewards attention and curiosity. Brewed as espresso, it delivers a vibrant, high-impact shot with syrupy sweetness and lifted fruit character.
Designed to stand out, this is a coffee for experienced drinkers and adventurous brewers looking to explore the cutting edge of Colombian processing.
We chose this coffee for its intensity, precision, and the clear intention behind every stage of production. It’s a great example of how advanced fermentation and rare varieties can be used thoughtfully to create a cup that is expressive, structured, and genuinely memorable.

The quality of El Diviso’s coffees has been recognised at the highest level, with multiple appearances on the World Barista Championship stage, including winning performances in 2022 and 2024.
This farm is located in the Normandía village of the Bruselas district, within the municipality of Pitalito, Huila, and it is led by brothers Néstor and Adrián Lasso, who represent a new generation of Colombian coffee producers focused on quality, experimentation, and long-term sustainability. Taking over the family farm around eight years ago, they chose to move away from traditional volume-driven production and instead commit fully to specialty coffee.
El Diviso spans approximately 18 hectares and cultivates an extensive range of varieties, including Geisha, Java, Pacamara, Pink Bourbon, Bourbon Sidra, Tabi, Castillo, Colombia, and the rare Ombligón. This willingness to experiment with genetics is matched by an equally rigorous approach to post-harvest processing, making the farm a benchmark for innovation in Colombia.
Ombligón is a naturally occurring mutation identified in Huila, named for the distinctive navel-like protrusion on the cherry. It shares some traits with Caturra, including clustered fruit and high density, which helps reduce defects during flotation. At El Diviso, Ombligón is processed using a highly controlled, multi-phase natural method. Cherries are selectively harvested at peak ripeness, then oxidised in open tanks for around 48 hours with must recirculation to intensify flavour development. After flotation sorting, the cherries undergo a thermal shock rinse at approximately 50°C to prepare them for fermentation.
The coffee then enters an anaerobic fermentation stage lasting 38-48 hours, with brewer’s yeast added to guide flavour development. Drying is carried out in stages: initial mechanical drying, followed by resting for stabilisation, and then slow drying in marquesinas for around 15 days until the cherries reach 10.5–11.5% moisture. This meticulous workflow is designed to maximise sweetness, clarity, and texture while maintaining consistency across batches.
Through innovation, collaboration, and an uncompromising focus on quality, Néstor and Adrián Lasso have positioned El Diviso as one of Colombia’s most influential specialty coffee farms.

V60 

Coffee: 18g

Water: 310ml

Temperature: 92°C

Total Time: ~2:30-3:00

Grind Size:  EK 8.5 / ~26-28 clicks on Commandate

Method

1. Rinse the paper filter, add 18g of coffee and gently level the bed

2. Bloom, add 50g of water

3. Swirl gently to ensure even saturation

4. Wait 30 seconds

5. Pour up to 150g total by ~1:00

6. Keep a steady, controlled pour

7. Pour up to 310g. Maintain a slow, consistent flow,

8. Let it drain completely (finish around 2:30–3:00)

 

Hario switch 

Coffee: 16g

Water: 280ml

Temp: 94°C

Time: 3:00

Grind size: EK 8 / ~25–27 clicks on Comandate

Method

1. Rinse paper

2. Add coffee 

3. Bloom with 50g of water for 30s (valve closed)

4. Open the valve for 30 seconds

5. Close the valve, add 150g of water (total 200g)

6. At 1m50s open valve

7. Let it drain

8. Slowly pour 280g of water 

9. Let it drain

Aeropress

Coffee: 14g

Water: 200ml

Temperature: 92°C

Total Time: ~2:45-3:00

Grind Size: 7-7.5 on EK / 24-26 on Comandante

Method:

1. Rinse the filter paper. Add 14g of coffee

2. Add all 200ml of water quickly

3. Stir 3-5 times gently

4. Insert plunger at ~0:20 (to stop dripping), let sit until 1:45-2.00

5. Press slowly (60 sec)

6. Finish around 2:45-3:00

Orea

Coffee: 18g

Water: 300ml

Temperature: 94°C

Total Time: ~2:30-3:00

Grind Size: 6-7 on EK / 20-24 on Comandante

Method:

1. Rinse the filter paper and preheat everything. Add 18g of coffee.

2. Spiral pour to 60g, wait 30s

3. Pour to 140g wait 30s

4. Pour to 220g, wait 30s

5. Pour to 300g and let it drain

 

We dispatch orders every Monday. The cut-off for orders is midday on the preceding Thursday.

We ship all orders via Royal Mail 24 Tracked. Deliveries typically arrive within 1–2 working days after dispatch.

All UK coffee orders qualify for free shipping.