The name "Ombligon" translates as "belly button"/"navel" in Spanish because of this variety's unique shape and dense character. This lot was grown by Quebraditas Coffee Farms, a family project focused on producing specialty coffees focused on advanced fermentation processes, including thermal shock and yeast inoculation.
Process:
1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.
2. Floating: This ensures the removal of green, overripe, and dry cherries.
3. Oxidation: This is done in food-grade plastic drums for 24 hours.
4. Pulping: The cherries are pulped dry.
5. Oxidation after pulping: For 24 hours in order to remove the mucilage. The coffee is then washed at temperatures of 45°C, creating a thermal shock.
6. Fermentation: For 62 hours at temperatures below 25°C with specific yeast.
7. Fermentation completion: After 62 hours, the coffee is washed at temperatures of 5°C to seal the fermentation.
8. Drying: After the 62 hours of fermentation, the coffee goes into drying, which is carried out for 76 hours at average temperatures of 40°C.
9. Stabilisation: This is done in grainpro-type bags.
Colombia - El Jaragual - Ombligon
Ombligon