Ombligón.
The seam runs narrow. The house follows it.
Natural process
Dried at originOmbligón
Everything the house knows about this lot, from the hillside to the bag.
- Lot
- OV-26-007
- Variety
- Ombligón
- Selection
- Rare beans
- Process
- Anaerobic natural
- The millTwo mills handle a lot. The wet mill on the farm depulps, ferments and dries. The dry mill near the port hulls, sorts and grades for export.More →
- 72 hours oxidation, 48 hours anaerobic fermentation, thermal shock, yeast inoculation, then sun-dried
- DepartmentColombia's thirty-two regions. Huila, Cauca and Antioquia are departments. A lot record names the department first, then the municipality, then the vereda.More →
- Huila
- MunicipalityThe town and the land around it, one tier below the department. Gigante and Pitalito are municipalities of Huila.More →
- Pitalito
- Grower
- Jose Guerrero
- Altitude
- 1,600 m
- Cup scoreA score out of 100 on the SCA cupping form. Specialty begins at 80. On a lot record the score always names who cupped it: the exporter, the house or a Q grader.More →
- 87 · Exporter's cupping
- PackingHow a lot is sealed for the voyage: a hermetic liner or vacuum pack inside the box, which keeps air and moisture off the green coffee.More →
- 12 kg vacuum packs
- Status
- Proposed for the first shipment.
Alpine Imports Limited trading as Oro Verde.
The largest coffee town in Huila, near the head of the Magdalena valley. Long-established smallholder farming between roughly 1,400 and 1,900 m.
Named for the navel-like form at the cherry base, Ombligón has moved from producer lots into the narrow end of the specialty trade.
The house buys it in very small lots. Each lot keeps its producer, hillside, process and score attached.
More on Ombligón →Ask about this lot.
Email Gio with roughly how many kilos you'd like, or ask for a 200 g sample. No account and no commitment. What roasters ask for decides what comes in on the first shipment.
Or write to info@alpineimports.co.nz. I reply within a working day.