Description
This is a fairly wild coffee grown from unusual varietal and using a new fermentation process. The varietal name “Ombligon” – which translates from Spanish to English as “belly button” – comes from this variety’s unique shape. Research suggests it could be a natural mutation of Pacamara, Bourbon or Castillo and is becoming quite popular with farmers in the Huila region due to it’s unique flavour profile and natural resistance to leaf rust.
Anoxic fermentation refers to a simple but effective method, making it very suitable for farm or areas with less investment and agricultural technology.
Once received at the washing station, the coffee is placed in an airtight tank, then covered with a sheet over which cold water is poured creating a pillow of water. This creates a vacuum effect on the cherries that provides an anoxic environment for a fermentation. During fermentation, heat is transferred from the coffee to the water pillow above, ensuring a stable environment that can be regulated by adding hot or cold water to the pad as needed. Once fermentation is complete, the coffee is rinsed, drained and then the cherries are dried on raised beds for 4-5 weeks.
Jhon Esmith Orando is a young producer from Pitalito, Huila. His farm is located in the municipality of Palestine, approximately 1 hour away from the town of Pitalito. Jhon started working with Raw Material and Invercafe just recently, with the delivery of their cherries from Pitalito to Jamaica in Chinchina. Jamaica is the processing station of our station Villamaría, where we are able to fully control the processing of lots to maximise the quality they can achieve. Alongside Casa Roja, Jhon owns another farm in the municipality of Bruselas. His Ombligon lots comes from Casa Roja in Palestina, and his Tabi lots come from the one located in Bruselas. Both of his farms are managed by him and his family.
