Description

Country: Colombia
Variety: Ombligon
Process: Natural
Altitude: 1,780-1,900 masl
Notes:  Chery, Strawberry Candy, Blueberry
Usage Preference: Brewing Coffee, Cold Brew
Farm:  Finca Diviso

ABOUT OMBLIGON
Ombligon is the localized term for this Ethiopian Landrace Variety. Ombligo is a belly button in Spanish, so locals refer to this variety as the cherry has a belly. It is rare to find and there is talk that the variety arrived in Colombia from Central America, but there is no record of the precise provenance or date. Suggest a harmonious and complex blend of floral notes which is appealing to coffee connoisseurs seeking a refined taste experience. You will find a diverse and fragrant bouquet reminiscent of jasmine, rose and lavender.

DETAILED PROCESS
Cherries at the optimal ripeness point are picked from the healthiest trees with the best foliage. Harvest is done in rain-free days to ensure high sugar content and minimal water presence. The cherries are disinfected with alcohol, floaters are removed, and we classify the best cherries.

FERMENTATION PROCESS
At room temperature for 30 hours in open plastic drums for 20 hours at 30°C Anaerobic fermentation in closed plastic drums for 24 hours, at temperatures between 16-18 °C. oxidation continues for 30 hours in tanks, aiming for the coffee to reach a temperature of 40°C Then, cherries are placed inside the BioMaster tank, allowing us to control the second anaerobic fermentation stage for 12 hours at a 20°C controlled and sustained temperature. The final stage is submerging the cherries in hot water at 32°C for 36 hours, adding mosto from the same Ombligon variety. This process is what explodes the fruitiness in the profile.