Colombia Villa Betulia - Roasting profile: FilterWeight: 1kg

Discovered in the mountains of Huila, the Ombligón variety is believed to trace its roots back to Ethiopian Heirloom genetics. Coffee producer Luis Aníbal spent years cultivating and observing this rare plant at Villa Betulia farm, fascinated by its unique characteristics and exceptional cup quality.

The name Ombligón comes from the cherry’s unusual elongated shape and distinctive “belly button” at the base of the fruit — ombligo in Spanish. These striking traits are thought to be the result of generations of natural adaptation to the region’s unique microclimate, where biodiversity has shaped extraordinary coffee varieties over time.

Beyond its appearance, Ombligón stands out in the field for its high yields, broad leaves, and natural resistance to leaf rust. Thriving at elevations between 1,600 and 1,800 meters above sea level, it develops a vibrant and layered cup profile with bright acidity, floral aromatics, and juicy fruit notes that have made it highly sought after in specialty coffee.

For this washed lot, Luis Aníbal and his team selectively harvest only perfectly ripe cherries. After hand-sorting and floating to remove defects, the cherries undergo a carefully controlled 30-hour underwater fermentation following Cofinet’s protocol. This precise process enhances sweetness and complexity while preserving the coffee’s clean and expressive character.

The cherries are then pulped, fully washed, and transferred to parabolic dryers on the roof of Luis Aníbal’s home. Spread in thin layers and turned regularly for even drying, the coffee slowly dries over 8–15 days until reaching the ideal moisture content of 9.5–11%. The result is a beautifully balanced coffee with clarity, elegance, and a lively finish.

Region: Huila, Colombia

Farmer: Luis Aníbal Calderón

Farm: Villa Betulia

Process: Washed

Variety: Ombligón

Elevation: 1500-1600 m a.s.l.

Importer: Cofinet