Ombligon 250gr

Semi-washed with cryo-maceration, co-fermented with blackberry. 44hrs fermentation.

Tasting notes: Silky body, fruity cherry, blackberry and plum, notes of jasmine, caramel and semi-sweet chocolate.

Cupping score: 87

Cryo-maceration is a cold fermentation method used in coffee processing, where cherries are first frozen before undergoing natural processing. This technique can intensify the coffee's fruity, syrupy, and complex flavours.

This exquisite coffee is sourced from a farm situated in the Caldas Department of Colombia, within the municipality of Chinchiná. Renowned for its location within the Coffee Triangle, the farm enjoys a privileged position near the active Nevado del Ruiz volcano, which enriches the surrounding soil with essential nutrients. Spanning 5.5 hectares, this farm cultivates a variety of specialty coffee, including Pink Bourbon, Sudan Rume, Yellow Geisha, Sidra Bourbon, Chiroso Caturro, Caturro, and Colombia, all grown at altitudes ranging from 1,650 to 1,900 meters above sea level.

This delicious coffee, with a sensory profile that highlights its silky body and flavours of cherry, blackberry, and plum, complemented by notes of jasmine, caramel, and semi-sweet chocolate, arrives in New Zealand thanks to the efforts of Sebastián, a 29-year-old coffee farmer, taster, roaster, and quality leader. Alongside him are his wife Eliana and their soon-to-be-born son, Benjamín, all sharing a commitment to introduce their coffee to the world, driven by humility, dedication, consistency, and integrity.

Origin: Colombia

Region: Chinchiná, Caldas

Farmer: Velásquez’s Family 

Variety: Ombligon 

Altitude: 1650-1900masl

Harvest season: April-June. October-January

Process: Semi-washed with cryo-maceration, co-fermented with blackberry.

Roast level: Medium