COLOMBIA FINCA ANAYA - FILTER (OMBLIGON, CO-FERMENTED)

Region: San Adolfo, Huila
Variety: Ombligon
Process: Natural (red and green apple co-fermented)
Altitude: 1600-1800m
Notes: Apple pie, pineapple, dark chocolate

Nestled in San Adolfo, Huila, within the municipality of Acevedo, Finca Anaya has been cared for by the Aranda Gomez family for more than three decades.

The 4.5-hectare farm lies between two of Huila’s mountain ranges and is surrounded by remarkable biodiversity. Fruit trees fill the landscape, while guadua bamboo moves gently in the evening breeze - a setting that has become part of everyday life on the farm.

The family grows a diverse collection of specialty varieties, including Pink Bourbon, Pacamara, Gesha, Castillo, Colombia, and Red Bourbon.

Harvesting is carried out with meticulous attention to ripeness, with approximately 90% of the cherries picked fully mature and only a small proportion at the pinton stage. Traditional flotation is combined with modern processing techniques to preserve and maximize the potential of every lot.

Water quality is carefully managed through filtration, while Brix levels are rigorously monitored throughout the process to ensure consistency, precision, and quality in every harvest.

Ombligonn is one of Colombia’s rarest and most distinctive coffee varieties. Its name comes from the elongated shape of the bean and its characteristic, pronounced “navel” at the center.

Thought to be genetically related to ancestral Ethiopian varieties that naturally mutated in Colombia, Ombligon has found a unique home in Huila, where it thrives at 1,600-1,800 meters above sea level. The variety is known for its exceptional vigor, high productivity, and strong resistance to coffee leaf rust.

Its rarity and limited production make Ombligon particularly sought after for specialty microlots, where its elegant structure and remarkable ability to express complex flavors through innovative fermentation have made it a true collector’s variety.