Born from the highlands of Huila, this coffee is cultivated on the Anaya Farm, where the Aranda Gómez family has been growing coffee for generations. Each cherry is nurtured with care, drawing strength from fertile soil and pure water, before embarking on a transformative journey through the Frutalchemy process.

This unique process, a harmonious blend of tradition and innovation, begins with handpicked ripe cherries that undergo flotation and microbial cleansing. The cherries are then fermented in whole form for 24 hours within sealed plastic barrels, maintaining a controlled environment to enhance flavor complexity.

After careful de-pulping, the cherries undergo a 69-hour submerged fermentation, enriched with selected yeast strains and a fruit pre-ferment. This step is meticulously monitored, with temperature, pH, and Brix levels controlled to ensure the coffee develops its characteristic tropical and vibrant flavor profile. The controlled water temperature of 38°C activates microbial activity, bringing forth nuanced flavors and aromatic depth.

After fermentation, the beans are washed and sun-dried over 8 to 12 days until they reach the desired humidity level of 10–11.5%. Finally, they are rested and stabilized in GrainPro bags, allowing the flavors to harmonize and mature.

The result is a remarkable coffee with bright, juicy notes of strawberry, pineapple, melon, and passion fruit, encapsulating the vibrant spirit of Colombia. Its balanced acidity and silky body make for a truly exceptional cup, where each sip unveils a new layer of complexity.

With Colombia Huila Ombligón, experience a celebration of fruit-forward innovation, crafted with precision and passion. Discover a coffee that not only delights the senses but also carries the heritage of Huila in every cup.