Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

All coffee are final sale.

PACAMARA EXPERIMENTAL WASHED – JHONATAN GASCA

Pacamara Experimental Washed comes from Zarza Coffee in Bruselas, Huila, Colombia, where producer Jhonatan Gasca grows the Pacamara variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of origin-focused Colombian coffees.

Lot details

• Farm: Zarza Coffee
• Region: Bruselas, Huila, Colombia
• Producer: Jhonatan Gasca
• Variety: Pacamara
• Process: Experimental Washed
• Roaster: Differente Coffee

Variety. Pacamara is a cross between Pacas and Maragogipe, first developed in El Salvador. It is known for its unusually large beans and distinctive sensory potential, which makes it a favorite among producers who want to push the boundaries of what a single variety can express.

Process. The washed process removes the skin and fruit from the seed and breaks down the remaining sticky layer, called mucilage, through fermentation. The coffee is then rinsed and dried in its parchment. Differente labels this lot “Experimental Washed,” which means the fermentation stage departs from a standard washed protocol. Jhonatan’s experimental washed approach explores how controlled fermentation can influence the expression of Pacamara.

In the cup. Differente deliberately don’t provide specific tasting notes for our coffees.

Carlos strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carlos want them to explore and discover their own interpretation of each coffee.

That’s why Differente focus on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.

Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

All coffee are final sale.

PINK BOURBON HONEY – SANTIAGO PATIÑO

Pink Bourbon Honey comes from Finca El Ocaso in Salento, Quindío, Colombia, where producer Santiago Patiño grows the Pink Bourbon variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of origin-focused Colombian coffees.

Lot details

• Farm: El Ocaso
• Region: Salento, Quindío, Colombia
• Producer: Santiago Patiño
• Variety: Pink Bourbon
• Process: Honey
• Roaster: Differente Coffee

Process. In honey processing, the skin and fruit are removed from the seed, but some of the sticky layer underneath, called mucilage, is left on the parchment while the coffee dries. That remaining fruit can shape the coffee’s sweetness, texture, and overall sensory expression. 

One variety, two interpretations. This lot gives customers the chance to experience Pink Bourbon in a very different way. Because these coffees come from different farms, producers, and regions, the differences between them aren’t only down to processing, and that’s part of what makes the comparison so interesting.

In the cup. Differente deliberately don’t provide specific tasting notes for our coffees.

Carlos strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carlos want them to explore and discover their own interpretation of each coffee.

That’s why Differente focus on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.

Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

All coffee are final sale.

PINK BOURBON WASHED – JHONATAN GASCA

Pink Bourbon Washed comes from Zarza Coffee in Bruselas, Huila, Colombia, where producer Jhonatan Gasca grows the Pink Bourbon variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of standout Colombian coffees. Where many of Differente’s lots push the limits of fermentation, this one takes a more traditional path, letting the variety and the land it grows on speak for themselves.

Lot details

• Farm: Zarza Coffee
• Region: Bruselas, Huila, Colombia
• Producer: Jhonatan Gasca
• Variety: Pink Bourbon
• Process: Washed
• Roaster: Differente Coffee

Process. The washed process removes the skin and fruit from the seed and breaks down the remaining sticky layer, called mucilage, through fermentation. The coffee is then rinsed and dried in its parchment. For this lot, Jhonatan follows a classic washed approach without highly experimental fermentation techniques. The goal is clarity and precision: a clean, transparent cup that shows the natural character of Pink Bourbon and the terroir of Bruselas, rather than flavors shaped by the processing.

In the cup. Differente deliberately don’t provide specific tasting notes for our coffees.

Carlos strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carlos want them to explore and discover their own interpretation of each coffee.

That’s why Differente focus on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.

Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

All coffee are final sale.

SL-28 EXPERIMENTAL NATURAL – EDINSON ARGOTE

SL-28 Experimental Natural comes from Finca Quebraditas in Oporapa, Huila, Colombia, where producer Edinson Argote grows the SL-28 variety. SL-28 is historically associated with Kenya, which makes its cultivation in Colombia particularly interesting. Edinson is known for exploring innovative processing techniques, and this lot shows how fermentation can create a completely different expression of a variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of origin-focused Colombian coffees.

MORE ABOUT SL-28

SL28 was selected in 1935 from a single tree in a population called Tanganyika Drought Resistant, at the Scott Agricultural Laboratories in Kenya.

A drought tolerant coffee and very good cup quality.

Lot details

• Farm: Quebraditas
• Region: Oporapa, Huila, Colombia
• Producer: Edinson Argote
• Variety: SL-28
• Process: Experimental Natural
• Roaster: Differente Coffee

Process. In a traditional natural process, the cherries are dried whole after harvesting, with the fruit left intact around the seed. Experimental naturals add controlled fermentation stages to develop more complex and expressive sensory characteristics.

In the cup. Differente deliberately doesn’t provide specific tasting notes for its coffees.

Carlos strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carlos wants them to explore and discover their own interpretation of each coffee.

That’s why Differente focuses on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.

Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

All coffee are final sale.

BOURBON AJÍ EXPERIMENTAL WASHED – JHONATAN GASCA

Bourbon Ají Experimental Washed comes from Zarza Coffee in Bruselas, Huila, Colombia, where producer Jhonatan Gasca grows the Bourbon Ají variety. Jhonatan is one of the producers Differente Coffee works with most closely. His approach pairs unusual varieties with carefully controlled fermentation, and Differente, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot to show what that combination can do.

Lot details

• Farm: Zarza Coffee
• Region: Bruselas, Huila, Colombia
• Producer: Jhonatan Gasca
• Variety: Bourbon Ají
• Process: Experimental Washed
• Roaster: Differente Coffee

Process. The washed process removes the skin and fruit from the seed and breaks down the remaining sticky layer, called mucilage, through fermentation. The coffee is then rinsed and dried in its parchment. Differente labels this lot “Experimental Washed,” which means the fermentation stage departs from a standard washed protocol. With Bourbon Ají, Jhonatan uses this process to push the variety beyond what a conventional washed coffee would show. 

In the cup. Differente deliberately doesn’t provide specific tasting notes for its coffees.

Carlos strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carlos wants them to explore and discover their own interpretation of each coffee.

That’s why Differente focuses on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.

Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

All coffee are final sale.

SIDRA NATURAL – JUAN BUSTOS

Sidra Natural comes from Finca La Coqueta in Filandia, Quindío, Colombia, where producer Juan Bustos grows the Sidra variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of competition-focused Colombian coffees.

MORE ABOUT SIDRA COFFEE

Sidra is a prized Arabica coffee variety whose genetics point to an Ethiopian landrace. The variety was selected in Ecuador and later spread to neighboring Colombia, where it is now grown by well-known specialty farms.

Baristas using Sidra coffees won the World Barista Championship twice: Jooyeon Jeon of South Korea in 2019 and Anthony Douglas of Australia in 2022.

Lot details

• Farm: La Coqueta
• Region: Filandia, Quindío, Colombia
• Producer: Juan Bustos
• Variety: Sidra
• Process: Natural
• Roaster: Differente Coffee

Process. In the natural process, the whole coffee cherry is dried with the skin and fruit still intact around the seed. The cherries are spread out on patios or raised beds and turned regularly as they dry, which can take several weeks. Once dry, the fruit and parchment are removed to reveal the green coffee. Because the seed stays in contact with the fruit throughout drying, naturals tend to carry more fruit-driven intensity and body than washed coffees. 

In the cup. Differente deliberately doesn’t provide specific tasting notes for its coffees.

Carlos strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carlos wants them to explore and discover their own interpretation of each coffee.

That’s why Differente focuses on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.

Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

All coffee are final sale.

SIDRA HYDROHONEY – JHOAN VERGARA

Sidra HydroHoney comes from Finca Las Flores in Acevedo, Huila, Colombia, where producer Jhoan Vergara grows the Sidra variety. It may be the most meaningful coffee in Differente’s history. Carlos Escobar and Jhoan developed the HydroHoney process together at Las Flores for Carlos’s entry in the 2024 Colombian Brewers Cup. Carlos won that competition with this coffee, which earned him the chance to represent Colombia at the 2025 World Brewers Cup.

MORE ABOUT SIDRA COFFEE

Sidra is a prized Arabica coffee variety whose genetics point to an Ethiopian landrace. The variety was selected in Ecuador and later spread to neighbouring Colombia, where it is now grown by well-known specialty farms.

Baristas using Sidra coffees won the World Barista Championship twice: Jooyeon Jeon of South Korea in 2019 and Anthony Douglas of Australia in 2022.

Lot details

• Farm: Las Flores
• Region: Acevedo, Huila, Colombia
• Producer: Jhoan Vergara
• Variety: Sidra
• Process: HydroHoney
• Roaster: Differente Coffee

Process. HydroHoney blends fresh Sidra cherries with Sidra cherries that have already been fermented. The ratio changes depending on the result the team wants. In a 50/50 version, for example, half the lot is freshly harvested cherries and half is previously fermented cherries. The two are depulped together, which removes the outer skin but keeps the sticky fruit layer, called mucilage, on the seed. The coffee is then dried honey-style in dehumidifiers, which keeps the drying controlled. The name reflects these steps: fresh and fermented cherries combined, then honey processing and controlled drying. The goal is to join the character that fermentation develops with the qualities of fresh fruit, and so create a new expression of a single variety.

A coffee made together. Differente and Jhoan built this protocol as partners. That makes it more than a lot selected from a producer: it is a coffee they created together, and it remains exclusive to Differente in Colombia.

In the cup. Differente deliberately doesn’t provide specific tasting notes for its coffees.

Carlos strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carlos wants them to explore and discover their own interpretation of each coffee.

That’s why Differente focuses on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.

Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

All coffee are final sale.

GEISHA EXPERIMENTAL WASHED – JHONATAN GASCA

Geisha Experimental Washed comes from Zarza Coffee in Bruselas, Huila, Colombia, where producer Jhonatan Gasca grows the Geisha variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of origin-focused Colombian coffees.

Geisha is known for its elegant, delicate character, especially when it goes through a conventional washed process. Jhonatan takes a different path. He uses controlled fermentation to open up new dimensions of the variety while keeping the precision and clarity that make Geisha so prized.

Lot details

• Farm: Zarza Coffee
• Region: Bruselas, Huila, Colombia
• Producer: Jhonatan Gasca
• Variety: Geisha
• Process: Experimental Washed
• Roaster: Differente Coffee

Process. The washed process removes the skin and fruit from the seed and breaks down the remaining sticky layer, called mucilage, through fermentation. The coffee is then rinsed and dried in its parchment. Differente labels this lot “Experimental Washed,” which means Jhonatan’s controlled fermentation departs from a standard washed protocol. 

In the cup. Differente deliberately doesn’t provide specific tasting notes for its coffees.

Carlos strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carlos wants them to explore and discover their own interpretation of each coffee.

That’s why Differente focuses on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.

Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

All coffee are final sale.

CHIROSO EXPERIMENTAL NATURAL – JHOAN VERGARA

Chiroso Experimental Natural is another coffee from Finca Las Flores in Acevedo, Huila, Colombia, where producer Jhoan Vergara grows the Chiroso variety. It has a special history for Differente Coffee: this was one of the first microlots Carlos ever offered, and it quickly became a customer favorite. After more than two years away, Differente is bringing it back to celebrate Carlos’s participation in this year’s Colombian Brewers Cup.

ABOUT THE CHIROSO VARIETY

Chiroso is an Arabica variety grown mainly in Urrao, in south-west Antioquia, Colombia. Its name is rural Colombian slang for something slightly elongated, after its long beans.

It came to wide attention when Carmen Cecilia Montoya of Urrao placed first in the 2014 Colombia (South) Cup of Excellence, with 91.31 points and a top bid of US$45.70/lb. It is prized for floral, Gesha-like cups that are often sweeter and fuller-bodied than Gesha.

Lot details

• Farm: Las Flores
• Region: Acevedo, Huila, Colombia
• Producer: Jhoan Vergara
• Variety: Chiroso
• Process: Experimental Natural
• Roaster: Differente Coffee

Process. In a natural process, the whole coffee cherry is dried with the fruit still intact around the seed, so the fruit stays in contact with the seed for the full drying period. Differente labels this lot “Experimental Natural,” which means the fermentation or drying stage departs from a standard natural protocol. This approach lets Jhoan explore a particularly expressive interpretation of Chiroso, making it a coffee for people who enjoy unusual, intense, and adventurous experiences.

In the cup. Differente deliberately doesn’t provide specific tasting notes for its coffees.

Carlos strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carlos wants them to explore and discover their own interpretation of each coffee.

That’s why Differente focuses on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.

Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

All coffee are final sale.

OMBLIGÓN EXPERIMENTAL WASHED – ÁNGELA ROJAS

Ombligón Experimental Washed comes from Finca Chorro Alto in Oporapa, Huila, Colombia, where producer Ángela Rojas grows the Ombligón variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of origin-focused Colombian coffees.

Ombligón is a rare Arabica variety grown in Colombia, mainly in Huila, though a lot from Risaralda was reviewed in September 2026. Its name comes from the Spanish word ombligo (navel), after the variety’s distinctive shape.It is often marketed as a natural mutation of an Ethiopian landrace, but Colombian growers also note Caturra-like traits, and some suggest it is a mutation of Pacamara, Bourbon or Castillo.

It is prized for intense red-fruit and floral cups. It gained international attention when Australia’s Jack Simpson used it to place third at the 2023 World Barista Championship.

Lot details

• Farm: Chorro Alto
• Region: Oporapa, Huila, Colombia
• Producer: Ángela Rojas
• Variety: Ombligón
• Process: Experimental Washed
• Roaster: Differente Coffee

Process. The washed process removes the skin and fruit from the seed and breaks down the remaining sticky layer, called mucilage, through fermentation. The coffee is then rinsed and dried in its parchment. Differente labels this lot “Experimental Washed,” which means the fermentation stage departs from a standard washed protocol. 

In the cup. Differente

deliberately don’t provide specific tasting notes for our coffees.

Carlos strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carlos want them to explore and discover their own interpretation of each coffee.

That’s why Differente focus on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.