The ombligon cultivar is well known in the specialty competition space. Notably, associated with Nestor Lasso's farm - El Diviso and, in the Australian context, famous for winning brewers cup. The coffee, therefore, has a reputation as a funky and "cherry" forward cup profile.

When we tasted this coffee on the cupping table, we were blown away by it's structure, florality and sweetness. Not knowing what cultivar the lot was, we eagerly locked in our purchase with Caravela. When our rep, Mark, told me that the coffee was an ombligon I could immediately see why producers chose to cultivate this crop. It's a real pleasure to taste the cultivar without the heavy processing that it's often used in conjunction with, and to point out the excellent growing and processing that farmers like Libardo contribute to the coffee.

The Libardo and his family have been producing coffee at El Guadual for 37 years. He, his wife Onaida and their two daughters process the coffee with two fermentation stages. Firstly in cherry for twenty four hours and then after pulping, in open tanks, for a further forty eight. The coffee then moves to drying in a parabolic dryer, built by the family on site, for drying in two to three weeks. It's exactly the kind of processing that we love, providing a quantity of fermentation that yields obvious affect on the complexity and fruitiness of the cup without becoming so dominant as to lose the freshness of the fruit flavour. Washed processes like this always have a rich sugariness which layers with the complexity of the acidity to create a truly excellent profile.

ORIGIN: El Guadual/Inza/Cauca/Colombia
VARIETAL: Ombligon
PROCESSING: Washed Process 
ALTITUDE: 1891 masl 
NOTES: Floral/Sweet Plum/Rich Sugar