Colombia Ombligon Natural

Ombligon is a rare Ethiopian landrace variety cultivated in the highlands of Bruselas Pitalito, Huila, Colombia, at altitudes ranging from 1,550 to 1,800 meters above sea level. This competition lot undergoes a rigorous multi-stage natural anaerobic fermentation process. Fermentation begins with a 30-hour stage in open plastic drums at room temperature, followed by 24 hours in closed drums at 16–18°C. Oxidation continues for another 30 hours until the internal temperature reaches 40°C, after which the cherries are transferred to BioMaster tanks for a further 12-hour anaerobic fermentation at a stable 20°C. The final stage involves submerging the cherries in water at 32°C for 36 hours, enriched with mosto from the same lot to guide microbial activity. To halt fermentation, a quenching step is applied, 5 minutes in hot water (50°C) followed by 30 minutes in cool water (20°C). Drying is completed in a hermetically sealed stainless-steel dehumidifier until moisture reaches 20%, followed by a 12-hour rest and final drying to 11%, ensuring precision, stability, and outstanding cup quality.