Delving Deeper into "Ombligón" Colombian Specialty Coffee

TRACEABILITY

Farmer: Héctor Dubán Hernández Hoven

Product name : Ombligon Washed 

Department : Huila / Pitalito / Los Laureles

Farm name: La Esmeralda 

Altitude: 1610m

Variety: Ombligon 

Process: Washed

Main harvest: September-November    

Mitaca (secondary harvest): April-June

Farm maintenance
The coffee plantations are cleaned every 3 to 4 months, depending on the growth of weeds, to prevent them from competing for nutrients and hindering the growth of coffee trees.
A local practice known as "RE-RE" is used to control coffee berry borers and other pests.
This practice involves collecting overripe and dry fruits from the ground and trees after harvest. 
This process not only keeps the harvesting area clean but also plays a crucial role in reducing the spread of coffee berry borers and other pests. 

Fertilization
The farm is fertilized every 4 months with an NPK physical mixture specifically designed for coffee development and production.
Additionally, once a year, organic fertilizer, primarily composed of composted coffee waste from the farm, is applied to help maintain and restore the microbiological condition of the soil.
  

Harvest

The harvest takes place between September and November, and the Mitaca harvest is from April to June.
Four people, usually local residents, are hired for the harvest.

The Ombligon variety is harvested when the beans turn a deep red.
Only perfectly ripe coffee is harvested every 20 days.
At the end of the harvest day, the coffee cherries undergo a sorting process called "Barceo" to remove impurities such as branches and leaves, float light beans, and clean the surface of the coffee cherries.
In this process, coffee cherries are immersed in water, where dense, mature coffee cherries sink to the bottom, while immature, defective cherries, leaves, and branches float to the surface, making them easy to remove.
This process ensures that only the best cherries are used. 

Fermentation process

Picked and sorted coffee cherries are placed in bags and left for 24 hours.
During this time, microorganisms in the cherries begin to consume and break down sugars and carbohydrates in the mucilage and pulp, producing alcohol, organic acids, and other essential components of coffee flavor.
After 24 hours, the coffee pulp is removed, separating the seeds from most of the skin, pulp, and mucilage.
The beans are then placed in cement tanks for another 24 hours of fermentation.
After this period, the beans are washed twice to remove any remaining mucilage and stop fermentation.

Infrastructure

Four-outlet pulper, hopper, cement tanks, greenhouse-type solar dryer. 

Drying method

The coffee is kept in the greenhouse for up to 15 days.
It is moved 3-4 times during the day and stacked at night to dry evenly.
Finally, the coffee is sifted and selected to improve productivity. 

Storage method

The coffee is bagged and stacked on wooden pallets for about 15 days to stabilize it.
To avoid contamination, this room is used exclusively for coffee storage.

Farmer's story
Héctor Hernández has been involved in coffee for over 35 years.
His love for coffee cultivation was born thanks to his father, who taught him the secrets of the trade.
He also learned a lot from his brothers, who specialize in coffee production on the farm inherited from their parents.
He was born and raised on the La Esmeralda farm, a property acquired by his father.
Currently, he and his brothers work together on the farm, each managing their own plot.
Hector's dream is to help his children complete their studies through income from coffee and to continuously improve the farm's production processes.

Information about the Ombligon variety

Ombligon is a captivating coffee variety originating from the Huila department of Colombia.
While its exact origins are unknown, there is speculation that it came from an abandoned research farm in Huila or is a cross between Pacamara and Colombia.
The variety gets its unique name from the shape of its coffee cherries, which resemble an "ombligon" or "belly button" in Spanish, hence the laugh.😂

It is characterized by its high resistance to coffee rust, making it a highly valued option among coffee producers.
In terms of flavor profile, Ombligon offers a delightful sensory experience.
It begins with a bright, clean, and fresh body that envelops the taste buds, later evolving into flavors of honey, vanilla, and red fruits.
Its flavor profile culminates in a silky finish, with sweetness increasing with each sip.
With proper care and high-quality processing, Ombligon produces a very pleasant and high-quality coffee.