Colombia, Finca Las Flores Ombligon - Anaerobic, Thermal shock.
Cherry Chocolate • Raspberry Twizzler • Cocoa Nibs • Tropical Fruit
Quick summary, more detailed info below!
An exceptionally rare lot from the award-winning Finca Las Flores, this Ombligon offering is a celebration of innovation, terroir, and precision. With heirloom Ethiopian lineage and a distinctive cherry shape, Ombligon is a variety prized by World Barista Champions and now presented with extraordinary clarity and vibrance.
Crafted through meticulous multi-stage fermentations—including anaerobic and thermal shock—this coffee delivers a refined cup layered with fruit-driven complexity and elegant structure. For the discerning palate, it’s a glimpse into the future of specialty coffee, grounded in the legacy of third-generation producers, the Vergara brothers.
About the coffee | Terroir • Variety • Process
In the heart of Acevedo, Finca Las Flores thrives under distinct humidity levels, temperature variations and an annual rainfall of 1113mm, all contributing to optimal conditions for coffee cultivation. The farm cultivates varieties including Java, Pacamara, Tabi, Pink Bourbon, Chiroso, Sidra, Catimor and Ombligon.
Ombligon, which humorously translates to 'belly button' thanks to the unique shape of the coffee cherries, is a relatively new and unknown variety that has come into the spotlight with WBC competition use. Believed to be closely related to heirloom Ethiopian varieties, Ombligon also appears to share lineage with other varieties such as Caturra, Pacamara and Bourbon, adding important leaf rust resistance.
After harvesting the ripest cherries, a manual selection process is undertaken to eliminate impurities, followed by an
18-hour fermentation in permeable polypropylene fibre bags. The coffee then undergoes another 36-hour anaerobic fermentation without water in 200-litre plastic barrels, followed by flotation to discard impurities and subsequent pulping.
Deviating from conventional norms, another 48-hour anaerobic fermentation ensues, concluding with a warm thermal shock wash of 35°C. The coffee is then placed on solar parabolic canopy dryers for 12 to 15 days. Finally, it undergoes rigorous quality control, including analysis by the quality team, stabilisation in the warehouse, hulling and sorting.
Farm History
Operated by third-generation growers, the Vergara brothers, Finca Las Flores started in 1990 with a modest 2 hectares and 1,800 Caturra and Colombia variety trees. In 2006, brothers Carlos, Jhoan and Diego expanded the farm's offering by incorporating more varieties. Now spanning 14.5 hectares with 90,000 coffee trees, 1.5 hectares are a nature reserve.
In 2006, Finca Las Flores achieved 16th place in the Cup of Excellence, reinforcing the Vergara family's dedication to superior coffee quality. Today, Carlos and Diego oversee logistics, while Jhoan focuses on quality assurance. With 30 years of experience, the Vergara family combines traditional practices with innovation, driving significant advancements in coffee production.
Colombia, Finca Las Flores Ombligon - Anaerobic, Thermal shock.
Cherry Chocolate • Raspberry Twizzler • Cocoa Nibs • Tropical Fruit
Quick summary, more detailed info below!
An exceptionally rare lot from the award-winning Finca Las Flores, this Ombligon offering is a celebration of innovation, terroir, and precision. With heirloom Ethiopian lineage and a distinctive cherry shape, Ombligon is a variety prized by World Barista Champions and now presented with extraordinary clarity and vibrance.
Crafted through meticulous multi-stage fermentations—including anaerobic and thermal shock—this coffee delivers a refined cup layered with fruit-driven complexity and elegant structure. For the discerning palate, it’s a glimpse into the future of specialty coffee, grounded in the legacy of third-generation producers, the Vergara brothers.
About the coffee | Terroir • Variety • Process
In the heart of Acevedo, Finca Las Flores thrives under distinct humidity levels, temperature variations and an annual rainfall of 1113mm, all contributing to optimal conditions for coffee cultivation. The farm cultivates varieties including Java, Pacamara, Tabi, Pink Bourbon, Chiroso, Sidra, Catimor and Ombligon.
Ombligon, which humorously translates to 'belly button' thanks to the unique shape of the coffee cherries, is a relatively new and unknown variety that has come into the spotlight with WBC competition use. Believed to be closely related to heirloom Ethiopian varieties, Ombligon also appears to share lineage with other varieties such as Caturra, Pacamara and Bourbon, adding important leaf rust resistance.
After harvesting the ripest cherries, a manual selection process is undertaken to eliminate impurities, followed by an
18-hour fermentation in permeable polypropylene fibre bags. The coffee then undergoes another 36-hour anaerobic fermentation without water in 200-litre plastic barrels, followed by flotation to discard impurities and subsequent pulping.
Deviating from conventional norms, another 48-hour anaerobic fermentation ensues, concluding with a warm thermal shock wash of 35°C. The coffee is then placed on solar parabolic canopy dryers for 12 to 15 days. Finally, it undergoes rigorous quality control, including analysis by the quality team, stabilisation in the warehouse, hulling and sorting.
Farm History
Operated by third-generation growers, the Vergara brothers, Finca Las Flores started in 1990 with a modest 2 hectares and 1,800 Caturra and Colombia variety trees. In 2006, brothers Carlos, Jhoan and Diego expanded the farm's offering by incorporating more varieties. Now spanning 14.5 hectares with 90,000 coffee trees, 1.5 hectares are a nature reserve.
In 2006, Finca Las Flores achieved 16th place in the Cup of Excellence, reinforcing the Vergara family's dedication to superior coffee quality. Today, Carlos and Diego oversee logistics, while Jhoan focuses on quality assurance. With 30 years of experience, the Vergara family combines traditional practices with innovation, driving significant advancements in coffee production.
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