ABOUT

Straight from the verdant landscapes of Huila, Colombia, Ombligon is a rare arabica variety whose origins remain a mystery. Fondly named after its unique shape - resembling a "belly button" in English - Ombligon is a coffee that paints a complex tapestry of flavors and textures. 🇨🇴🌄

While it shares traits with native Colombian species like Caturra - wide leaves, closely grown cherries, and high yields, Ombligon could be a natural mutation of other varieties such as Pacamara, Bourbon, or even Castillo, mostly attributed to its high yield potential and resistance to coffee leaf rust. 🌿

The special fermentation process of these Ombligon beans was developed by none other than Nestor Lasso. This process is what produces these award-winning beans:

1. Careful handpicking of the ripest Ombligon cherries🌱

2. Placed in bags, the cherries embark on a 48-hour oxidation adventure, followed by a 12-hour rest.

3. A 60-hour oxidation stage follows, after which the bags of cherries are left open to increase the temperature inside them.⏳

4. To harmonize the internal and external temperatures, the cherries are bathed in 32°C water💦.

5. Sealed in plastic tanks, the cherries undergo an anaerobic fermentation process.

7. To conclude this epic journey, the cherries are washed in 60°C water, halting the fermentation. They're then gently dried, locking in those complex, captivating flavors. ☀️

From tree to cup, the process of creating Ombligon coffee is a meticulous labor of love that results in a cup of coffee like no other. This exceptional coffee is best enjoyed in a filter preparation.  For filter preparations, we recommend a preparation with 10 grams per cup of 120 ml, grinding medium to coarse (7-9 Ek grinder), and leaving 3.5 to 4 minutes to extract.