Ombligon
Natural
Ombligon Natural – Data Sheet
– Coffee name: Ombligon Natural
– Grade: Product of Colombia
GEOGRAPHIC LOCATION
– Country: Colombia
– Region: Huila
– Farm: El Diviso
– Altitude: 1.850 m.a.s.l
GROWING CHARACTERISTICS
– Varieties: Ombligon
– Drying: Canopies
– Processing: Natural
– Fermentation: Anaerobic & Thermal Shock
ORGANOLEPTIC CHARACTERISTICS
– 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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