Ombligon is one of those fancy arabica varieties that still has a bit of mystery around it. What we know is that it mainly grows in the Huila region of Colombia – well known for producing coffee “candies”. What’s interesting is that it’s not some diva in terms of farming. It produces pretty high yields and handles different conditions and diseases quite well, so producers don’t have to walk on eggshells 24/7.
This coffee comes from the Ortiz family and their La Cabaña farm in Colombia. People who’ve been in the game for generations – literally a family business passed down from great-grandfather to father to son (and maybe a bit of the holy spirit too, it’s been going that long). They’ve got their processing dialed in, work with interesting varieties, and know exactly what they’re doing.
Here we’re dealing with a classic anaerobic process – fermentation lasted 96 hours, followed by 30 days of slow drying. So in the cup things get interesting: it’s silky, thick, and heavily coating on the palate. On top of that, you get a long, clearly sweet finish that stays on your tongue for a while. And yeah – lots of interesting flavour notes of course.
Fun fact nobody asked for: the name “Ombligon” comes from the Spanish word “ombligo”, meaning “belly button”, referring to the characteristic shape of the coffee cherry.
Below you will find recipes for our favourite brewing methods:
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