Ever heard of Ombligon?
This unusual varietygrows in Huila, southwestern Colombia, and its exact origin is unclear. Despite some similarities with other Colombian varieties, it is completely unique. Even visually: the beans are rather large and have a very characteristic shape. Hence the name: Ombligon is Spanish for navel.
The taste is defined by complex and dense aromas(cherry, red fruits, sweet, pineapple, candy, cane sugar, a hint of licorice) with an incredibly smooth mouthfeelthat will linger in your memory for a long time.
Regarding processing:
As you may recall, Nestor Lasso is a specialist in innovative fermentation methods, which leads to particularly exciting coffees. The mostly overripe coffee cherries are packed in bags and oxidized for 48 hours, which is repeated for another 60 hours after a short break. Then the bags are opened, and the cherries are washed in 32 °C warm water to increase the internal temperature. This is followed by anaerobic fermentation in sealed plastic tanks, which is finally stopped with a short 60 °C hot water bath. Afterwards, the fermented cherries are de-moisturized with special equipment.