Ombligon

Ombligón is the localized term used for this Ethiopian Landrace mutation. Ombligo is belly button in Spanish and is the reason why locals refer to this variety as the cherry with a belly. 

Process description:  Prolonged fermentation of the cherry on the coffee tree, it is left to over-ripe to the point that the coffee cherry is completely purple and after harvest the coffee cherry is left to oxidize for 24 hours in baskets.  This with the purpose of fixing the aromatic compounds but without allowing it to over ferment.

General Information

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Location: El Diviso
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Production

Producer: Nestor Lasso
Altitude: 1,850 m.a.s.l
Location: Bruselas – Huila
Main Crop: October – January
Mid Crop: May – August
Temperature: 17 – 25ºC
Process: Natural
Drying Process:  Mechanical System and Natural Sun Dried

Cup Profile

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