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Blossom

Blossom

€12,00 EUR
€12,00 EUR
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Format

An extraordinary Colombian natural co-fermentation bursting with vibrant pineapple sweetness, elegant syrup layers, and rich chocolate undertones

  • Colombia
  • Ombligon
  • Natural Co-Fermented
  • Syrup, Chocolate, and Pineapple
  • Filter
  • 88
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origin

  • Huila

  • Colombia

  • 1600m

  • Sergio Aranda

Finca Anaya - Sergio Aranda

For Sergio Aranda, specialty coffee is both an art and a legacy inherited through more than three decades of family dedication on their estate, Finca Anaya. Operating between two majestic mountain ranges in Huila, Sergio has transformed his family’s traditional lands into a high-performance laboratory for exotic varieties, including Pink Bourbon, Geisha, and this rare Ombligon.

Rather than relying on luck, Sergio leads his collectors with a strict quality-first philosophy: ensuring a meticulous manual harvest where roughly 90% of the picked cherries are at absolute, peak ripeness. By merging the farm's rich natural biodiversity with modern precision techniques, such as rigorous Brix degree sorting, custom floatation, and using strictly filtered water, Sergio carefully guides each micro-lot to unlock its full genetic potential, positioning himself as one of the region's most progressive producers.

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About the process

WHAT IS A Natural Co-Fermented PROCESS?

It belongs to the Natural coffee processes.

IN THIS COFFEE:

An advanced three-phase Natural Co-Fermentation protocol. First, a custom starter culture is fermented independently with fresh red and green apples for 48 hours to develop rich aromatic precursors. Next, this fruit mash is mixed directly with whole, intact Ombligon cherries inside sealed anaerobic tanks for a second 48-hour fermentation cycle, infusing the fruit compounds into the seed. Finally, the whole cherries undergo a slow, controlled 12-day drying phase on raised beds to fully concentrate and lock the complex sugars inside the grain.

ABOUT THE VARIETAL

GENERAL INFORMATION:

  • NAME: Ombligon
  • MOTHER SPECIES: Arabica
  • RIPE CHERRY COLOUR: Red

TYPICAL CUP PROFILE:

Prized for its heavy, syrupy mouthfeel, intense tropical fruit sweetness, vibrant organic acidity, and a deep, complex structural backbone that carries creative processing exceptionally well.

GENETIC ORIGIN & HISTORY:

A highly distinctive and recent mutation within the specialty coffee landscape, instantly recognized by its uniquely elongated seeds that feature a highly pronounced central cavity, or "belly button" (ombligo). Produced in highly limited quantities due to its rare agricultural requirements, this variety is strictly reserved for elite micro-lots where its vigorous yields, robust resilience, and complex cellular structure allow it to excel under innovative, fruit-infused anaerobic fermentations.