Colombia - Ombligón - Finca Anaya

Tucked into the lush hills of Acevedo, in southern Huila, Finca Anaya is a 4.5-hectare family farm run by the Aranda Gómez family for over thirty years. In this corner of Colombia, where biodiversity defines the landscape, Sergio Darío Aranda has cultivated a deep passion for quality coffee, refining both his agricultural approach and his fermentation methods over time. This lot, named Ombligón, comes from a naturally occurring mutation of the coffee seed — marked by a central dimple like a navel; it is a natural mutation of uncertain origin, with characteristics similar to varieties like Bourbon, Pacamara, Castillo, and some Ethiopian heirlooms — selected and propagated locally for its unique sensory character.

After careful harvesting, with all cherries picked at peak ripeness, the coffee undergoes a washed process that combines traditional methods with controlled fermentation. The cherries ferment for 24 hours in their whole form before depulping, after which the beans are submerged in water at 38 °C with selected yeast and a fruit-based pre-ferment. This submerged fermentation lasts about 69 hours, and is meticulously tracked using pH, Brix, TDS and temperature measurements. Once fermentation is complete, the beans are washed with temperature-controlled water and sun-dried slowly over 8 to 12 days.

Ombligón drives you into a sweet, complex and structured sensorial profile. It opens with notes and texture of a surprising strawberry milkshake, followed by layers of tropical fruits like mango, and a delicate bubblegum touch. The mouthfeel is silky, with a bright malic acidity that brings sweetness without overwhelming the balance.