Anaya Ombligon Natural

Highlights

“From Finca Anaya in the San Adolfo region of Huila, Colombia, this Ombligon variety undergoes a natural anaerobic co-fermentation. A culture of natural microorganisms is fermented with red and green apple for 48 hours, then incorporated into the ripe coffee cherries for another 48 hours of anaerobic fermentation in sealed tanks, before slow drying on raised beds for approximately twelve days. The result is exceptional aromatic intensity and deep sweetness with a profile that showcases the unique Ombligon variety at its finest.”