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Ombligon Natural – Data Sheet

– Coffee name: Ombligon Natural
– Grade: Product of Colombia

– Country: Colombia
– Region: Huila
– Farm: El Diviso
– Altitude: 1.850 m.a.s.l

– Varieties: Ombligon
– Drying: Canopies
– Processing: Natural
– Fermentation: Anaerobic & Thermal Shock

– Notes: ​Red Grapes, Red Current, Rasberry, Maple Syrup, Cacao Nibs, Cranberry, Blueberry, Vibrant, Full, Balanced, Rounded, Complex
– SCA Score: >89

Ombligon Natural Process

Step 1:

  • Floating, selection of picked cherries, only ripe berries
  • 40-hour oxidation in plastic containers for anaerobic fermentation in plastic bags or tanks.
  • At an average temperature between 18 and 16°C, the coffee then undergoes  20 hours of oxidation.
  • Collection of coffee cherry leachate-motto, to be re-used in subsequent batches for fermentation.
  • The cherry leachates are added for the subsequent submerged fermentation at a temperature of 39°C for 28 hours, recirculating the leachates.
  • To finalize the fermentation, a thermal shock is carried out at an average temperature of 65-70 degrees Celsius.

Step 2: Drying in canopies at a maximum temperature of 36°C for an average of 22 and 30 days, allowing the coffee to reach up to 11% humidity.

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