Colombia El Diviso Ombligon Filter - Single Origin

This is the main component of the coffee blend that Tom Hutchins, used to win the Australian Brewers Cup title for the second year in a row. Tom will compete in the World Brewers Cup Competition in Chicago this coming April, and we couldn’t be prouder of his success.

José Uribe, is the founder of El Diviso and runs the farm with his sons Nestor and Adrian. Over the years they were able to build the infrastructure to process differentiated coffees; searching for better quality, both in coffee & their lives. El diviso in many ways is an ideal picture of what coffee farming is in Colombia, with the next generation gladly following in their predecessors’ footsteps & paving the way towards the future of coffee.

This coffee lot undergoes an extensive processing procedure. It begins with harvesting ripe cherries, followed by washing with hypochlorite to remove impurities. After 24 hours of oxidation to enhance fruit flavors, anaerobic fermentation occurs for 200 hours in a bioreactor. Subsequent oxidation for 40 hours aims to reach a temperature of 50°C before quenching with cold water. The coffee is then dried in a hermetically sealed steel dehumidifier until reaching 18% moisture content, followed by a rest period and further drying to 11%. This meticulous drying process, known as 'Pristine Precision Drying,' ensures optimal flavor retention and quality preservation.

Ombligon is the localized term used for this variety. It is rare varietal and a domesticated mutation from an Ethiopian Landrace, a genetic group of Arabica coffees originally from Ethiopia. This coffee delights with its abundant floral aromas, vibrant red fruit acidity, and distinct candied notes reminiscent of Turkish Delight, grape, and berry compote.

PROCESS: NATURAL

REGION: HUILA, PITALITO, BRUSELAS

ELEVATION: 1850

VARIETAL: OMBLIGON

CUP: FLORAL, CHERRY, TURKISH DELIGHT, GRAPE AND BERRY COMPOTE

ROAST: FILTER