Colombia Maria Teresa Omligon 250g Whole Bean
Light Roast tastes best 2 weeks after roasting 
Huila
Los Pinos
Ombligon
1,800 - 1,900 MASL
Washed
 
Tasting Notes: Hojicha Tea, Macadamia, Brown Sugar, Black Berry 
 
This rare variety of coffee “Ombligon”, is grown in the Huila region of Colombia. This bean is relatively new to the market. The name “Ombligon” translates from Spanish to English as “Belly Button”, referring to the unique shape of the bean. The exact origin of this bean is unknown as it has naturally mutated. Coffee professionals predict the bean to be related to an Ethiopian heirloom variety and also share traits similar to those of other native Colombian coffees. This coffee is grown by Maria Teresa Salazar on her farm “Los Pinos” in the Huila region of Colombia. Ombligon beans are rather large, so producers are required to adjust their techniques to accommodate them. Beans are harvested at a minimum of 90% ripeness and floated to ensure defects are removed. The cherries are placed in bags to oxidise for 5 days and then left for a further 2 days to increase the temperature of the beans. They are washed and then sealed in a plastic tank to undergo fermentation. They are then washed again to stop the fermentation process and then dried. This bean is very unique in flavour. 
 
Recommended Recipes:
Espresso: 20g: 60g 21-23 seconds, 94°C (1:3 ratio)
V60:  15g: 250g 3  pulses, 2:30-2:45 minutes, 96-98°C (1:16.5 ratio)
Batch Brew: 1:16 ratio, 94-96°C