Colombia Finca Anaya
Ombligón is a rare natural mutation, spanish for 'belly button', named for the shape of the bean, with characteristics similar to bourbon, pacamara, and some ethiopian heirlooms. It's grown at Finca Anaya, a small family farm in Acevedo, Huila, where Sergio Aranda Gómez has spent decades refining his fermentations. Ripe cherries are sealed with fruit mossto and fermented anaerobically for 48 hours, then slowly dried.
RM 110
originHuila, Acevedo
farmFinca Anaya
producerSergio Darío Aranda Gómez
varietalombligón
processanaerobic fruit mossto
altitude1600 masl
flavorpink guava, strawberry, tangerine
espresso
espresso
dose18–19g
yield35–38g
ratio1:2
temp90°C
pressure9 bar
time25–35 sec
Our roasting approach requires coffee to rest after roasting, allowing flavour to develop and settle before brewing.
This coffee is roasted to an espresso profile. We recommend enjoying it after resting for a minimum of 14 days post roast. This encourages more even extraction, bringing balance and body to the cup. Flavours become most expressive around the 2 month mark, and some denser coffees continue to improve with extended rest, deepening in sweetness and texture.
This coffee is roasted to an espresso profile. We recommend enjoying it after resting for a minimum of 14 days post roast. This encourages more even extraction, bringing balance and body to the cup. Flavours become most expressive around the 2 month mark, and some denser coffees continue to improve with extended rest, deepening in sweetness and texture.