Colombia Red Candy Ombligon Must Espresso

Concept Coffee Roasters Colombia Red Candy washed and Mossto Fermentation, roasted darker, for espresso

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 coffee world due to its unique Ombligón variety 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 fame.

Processing:

After careful harvesting, where all fruits are selected 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 fruity pre-ferment. This underwater fermentation lasts approximately 69 hours and is meticulously monitored using pH, Brix, TDS, and temperature measurements.

After fermentation, 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 resembles a surprising strawberry milkshake, followed by layers of tropical fruits such as mango, with a delicate hint of strawberry bubblegum. The coffee's body is silky, and bright malic acidity adds sweetness without disrupting the flavor balance.

Packaging:

250g whole bean coffee in an elegant jar