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.