A competiton lot by producer Nestor Lasso. 

The Colombia Natural Ombligon, originating from Bruselás in the Pitalito region of Huila, Colombia, is a rare and distinctive coffee variety known for its unique origin and processing methods.

The name "Ombligon" is derived from the Spanish word "ombligo," meaning belly button, a term locals use to describe the characteristic appearance of the cherries, which have a small dimple resembling a belly button.

The processing of the Natural Ombligon is both intricate and precise. The cherries are harvested at their peak ripeness from the healthiest trees with the best foliage, ensuring high sugar content and minimal water presence.

Harvesting is done on rain-free days to maintain these optimal conditions. Following the initial selection, the cherries undergo a 24-hour oxidation period at room temperature in open plastic drums. This step helps to set the stage for the complex fermentation process that follows.

The cherries then enter an anaerobic fermentation phase lasting 200 hours, followed by immersion in water at temperatures between 28-35°C for 80 hours with recirculation. Microorganisms reproduced from the same variety are added during this phase, which highlights the unique anaerobic yeast fermentation process.

After fermentation, the water is drained, and the coffee undergoes an additional 40 hours of oxidation, aiming to reach a temperature of 50°C. This is followed by a quenching process where cold water is added, then hot water, to eliminate microbial load.

The final stage of processing involves Pristine Precision Drying. The coffee is initially dried in a hermetically sealed stainless-steel dehumidifier until it reaches 18% humidity. It then rests for 18-24 hours before continuing the drying process until it reaches a final humidity of 11%.

This careful drying method ensures the preservation of the coffee's pristine quality, retaining the intricate flavour and aroma compounds developed throughout the
processing stages.