Colombia. Ombligon. Natural. 

Every bean has a story
An amazing and relatively unknown coffee variety grown in Colombia - this Ombligon comes from renowned producer Jhoan Vergara and his family. Interest in this new variety is steadily growing.

About Jhoan Vergara & family

In 1990, Edilberto Vergara and Nubia Ayure embarked on a transformative journey in Acevedo Huila, migrating from Cundinamarca to initiate the development of an emerging farm named Las Flores. Originating from an area with inherent challenges in coffee production, they commenced their efforts
with 2 hectares and 1,800 trees of Caturra and the Colombia variety.

By 1998, the farm witnessed remarkable expansion, boasting approximately 90,000 trees and initially emphasizing large-scale production. However, the pivotal moment materialized in 2006 when they clinched the 16th position in the prestigious Cup of Excellence competition, propelling their unwavering commitment to superior quality.

The Vergara-Ayure family, comprising sons Carlos, Jhoan, and Diego, made a holistic dedication to coffee. Post the coffee crisis, they recognized the imperative to comprehend the market intricacies and the seed to-cup process. This realization led to continuous training in various facets, spanning cultivation techniques to cupping methodologies.

In 2012, Jhoan expanded his expertise through a course at SENA, forging a new trajectory in coffee marketing. Simultaneously, Carlos and Diego assumed roles overseeing logistics on the farm, encompassing the collection, selection, and personnel management processes. Jhoan specialized in ensuring quality, focusing on cupping and process supervision.

A strategic collaboration with regional companies became a cornerstone of their approach. Actively engaging in knowledge sharing and experiences, the family participated in cupping panels and training sessions to remain at the forefront of industry advancements.

Throughout this evolution, generational disparities surfaced. While one generation adhered to traditional coffee farming practices, the next boldly embraced experimentation with innovative
processes, aiming to leave an indelible mark on coffee production. In essence, the narrative of Finca Las Flores encapsulates a tale of sustained growth, adaptability, and continual refinement. This history is characterized by the unyielding dedication of a family that skillfully amalgamated tradition and innovation in the noble pursuit of coffee production.

 

Ombligon Variety

Ombligon Coffee Variety is an Ethiopian landrace, cultivated in Huila, Colombia. It has great potential due to its Ethiopian genetics, which truly show in the cup. The cherry is elongated and has a belly button shape on the base. Which is why it called by locals Ombligon (Belly button in Spanish!).

Ombligon has similar characteristics to Caturra, such as wide leaves, cherries which grow close together, branches which grow vertically, and high yields. However, many Colombian coffee professionals agree that Ombligon could be a natural mutation of other varieties like Pacamara, Bourbon, or even Castillo. This is mostly because of the high yield potential and resistance to coffee leaf rust.

 

Processing

STEP 1. The team picks cherries at the optimal maturity stage, with brix degrees ranging between 21 – 24 degrees.
STEP 2. They put the cherries into open plastic tanks and leave them oxidizing for 48 hours. During these 48 hours, the coffee mosto (juice or extract produced during the oxidation) constantly recirculates. They monitor the coffee and analyse it to make sure it is at 19 brix degrees and that the pH doesn’t fall under 5.
STEP 3. Floating. Then, they remove all the cherries (unripe, lower density, broca infected, etc…) manually.
STEP 4. They rinse the cherries with water heated at 50° c (thermal shock) to loosen their molecular structure and kickstart the fermentation process before being transferred into airtight plastic bins to start their anaerobic process. Before closing the lid of the tank, brewers’ yeast is sprayed on the cherries at a ratio of 1:5 (1 gr yeast / 5kg cherries) diluted in 32°c water. The cherries are left fermenting for 38 hours whilst endemic microorganisms and the added yeast multiply.
STEP 5. The cherries then mechanically dry for approximately 12 hours to dehydrate as fast as possible and reach 18% moisture content.
STEP 6. The cherries stay in closed plastic bags to stabilize for 2 days in a dark room.
STEP 7. The team finally places the cherries in marquesinas to finish the drying process for approximately 15 days until reaching 10.5-11.5% moisture content.

 

You don't wanna miss this unique variety from Colombia! We have another Ombligon for you - that one from Nestor Lasso, so check it out here!