Colombia - Finca Las Flores Ombligon (Filter)

Las Flores is almost a byword for quality in high end specialty and competition circles and this funky number is no different. This is some top shelf stuff and will have you switching the kettle back on to make another. Roasted for filter, grab it for an extra special treat or to show off to your friends.

Tastes like: Pomegranate, red guava, and tropical fruits.

Intensity rating:

Sweetness: 4/5

Acidity: 3.5/5

Body: 3.5/5

ROASTING SCHEDULE:

Passport roasts and ships Monday-Friday. Orders usually ship within 2-3 business days. 

For the geeks: Operated by third-generation growers, the Vergara brothers, Finca Las Flores started in 1990 with a modest 2 hectares and 1,800 Caturra and Colombia variety trees. In 2006, brothers Carlos, Jhoan and Diego expanded the farm’s offering by incorporating more varieties. Now spanning 14.5 hectares with 90,000 coffee trees, 1.5 hectares are a nature reserve.

In 2006, Finca Las Flores achieved 16th place in the Cup of Excellence, reinforcing the Vergara family’s dedication to superior coffee quality. Today, Carlos and Diego oversee logistics, while Jhoan focuses on quality assurance. With 30 years of experience, the Vergara family combines traditional practices with innovation, driving significant advancements in coffee production.

Ombligon, which humorously translates to ‘belly button’ thanks to the unique shape of the coffee cherries, is a relatively new and unknown variety that has come into the spotlight with WBC competition use. Believed to be closely related to heirloom Ethiopian varieties, Ombligon also appears to share lineage with other varieties such as Caturra, Pacamara and Bourbon, adding important leaf rust resistance.

After harvesting the ripest cherries, a manual selection process is undertaken to eliminate impurities, followed by an 18-hour fermentation in permeable polypropylene fibre bags. The coffee then undergoes another 36-hour anaerobic fermentation without water in 200-litre plastic barrels, followed by flotation to discard impurities and subsequent pulping.

Deviating from conventional norms, another 48-hour anaerobic fermentation ensues, concluding with a warm thermal shock wash of 35°C. The coffee is then placed on solar parabolic canopy dryers for 12 to 15 days. Finally, it undergoes rigorous quality control, including analysis by the quality team, stabilisation in the warehouse, hulling and sorting.

Origin : Colombia
Region: Acevedo, Huila
Altitude: 1700 - 1780 meters above sea level
Producer: Jhoan, Carlos & Diego Vergara
Variety: Ombligon
Process: Anaerobic Thermal Shock