This coffee is grown at Finca La Esperanza in the southern Huila region of Colombia at 1730 meters altitude. The Ombligon variety is an Ethiopian Heirloom, named for the belly button shape of the coffee cherry due to its elongated fruit. Coffee cherries are collected at optimal ripeness (22 Brix degrees) and undergo anaerobic fermentation in sealed tanks for 72 hours at the Cafe 1959 facility in Quindio. The coffee is then slow dried in whole cherry on raised beds, milled, and vacuum packaged. This natural processed coffee embodies fruitiness, floral notes, and sweetness.
