Colombia Red Candy Ombligon Mossto

Concept Coffee Roasters Colombia Red Candy Washed and Mossto Fermentation

Finca Anaya Ombligón is an exceptional specialty coffee from the Huila region of Colombia, produced by Sergio Aranda Gómez. It has garnered significant attention in the specialty world due to its unique Ombligón varietal and experimental processing methods.

In the context of this coffee, it's worth mentioning Felix Torres (full name: Felix Alberto Torres Morantes) – an export expert and "coffee magician" from Café de la Torre. Although Sergio Aranda Gómez is responsible for production at Finca Anaya, Felix Torres often designs and supervises the experimental fermentation protocols that have brought this coffee international acclaim.

Processing:

After careful harvesting, where all the fruit is picked at full ripeness, the coffee undergoes a washed process, combining traditional methods with controlled fermentation. The cherries ferment whole for 24 hours, after which they are depulped, and the beans are immersed in water at 38°C with selected yeasts and a fruit pre-ferment. This underwater fermentation lasts approximately 69 hours and is meticulously monitored using pH, Brix, TDS, and temperature measurements.

After fermentation is complete, the beans are washed with temperature-controlled water and slowly sun-dried for 8-12 days.

Ombligón offers a sweet, complex, and structured sensory profile. The initial taste is reminiscent of a surprising strawberry shake, followed by layers of tropical fruits such as mango, with a delicate hint of strawberry bubblegum. The coffee's body is silky, and a bright malic acidity adds sweetness without disrupting the overall balance of flavor.

Packaging:

250g of whole bean coffee in an elegant jar