Coffee professionals believe Ombligon (the name itself translates to »belly button« because of the variety's unique shape) is (supposedly) related to an Ethiopian heirloom variety but as it has mutated naturally on Colombian soil, it also shares similar traits to other native Colombian coffee varieties. But bottom line is – Ombligon certainly has a very unique flavor profile.
There are not many producers that grow Ombligon. But those who do grow it have been innovating with processing methods as well. Leading the way is Nestor Lasso who has been on the forefront of developing these methods – with amazing results.
Nestor is part of the young generation of coffee producers in Colombia who are shaping the world of specialty coffee with innovative methods in growing and processing coffee. In the Huila region, Nestor runs the El Diviso farm with his brother Adrian and their friend Jhoan Vergara. While self-taught in processing coffee, Nestor and Adrian were taught about traditional agriculture and the proper way of taking care of coffee trees by their father Jose, a seasoned coffee farmer.
Over the last few years Nestor, Adrian and Jhoan have transformed the farm completely with a sole focus: creation of high scoring microlots by using varietal separation and a range of innovative processing methods.
After you will taste this coffee you'll see that they are doing a great job!
PROCESS IN DETAIL:
STEP1:
Disinfection and floating of cherries in water, separation of impurities and less dense beans, manual selection of harvested cherries, only ripe beans.
STEP2:
Oxidation for 40 hours in plastic tanks. Anaerobic fermentation in plastic bags or tanks for 40 hours at an average temperature of 17°C to 20°C. Collection of coffee cherry leachates, to be reused in subsequent lots to be fermented.By adding cherry leachates, we continue with submerged fermentation at a temperature of 17°C to 23°C for 28 hours, recirculating the leachates. To finish the fermentation, a thermal shock is carried out at an average temperature of 65–70°C, ending the fermentation process.
STEP3:
Start of drying in stainless steel dehumidifier equipment that allows greater control of the coffee’s moisture loss. This equipment allows us to control variables and replicate drying curves, and being a dark and hermetic room, it allows us to have better quality control, less volatilization of terpenes and aromas inherent to coffee, and no external contamination that could affect the coffee quality.
The maximum drying temperatures do not exceed 37°C until reaching a humidity level of 10% to 11%.
STEP4:
Storage in sack and GrainPro bag.
