• Variety: Ombligon
• Process: Natural with mosto
• Altitude: 1700-1800 masl
• Region: Bruselas Pitalito, Huila
• Flavor Profile: Cherry, Strawberry candy, Plum, Rose, Dark chocolate
The process begins with a 48 hours of oxygen exposed fermentation, followed by a 12 hour resting period and then another 60 hours of additional open bag fermentation. The bags are opened periodically to maintain a temperature between 30 and 40 °. At the end of the 60 hours, the bags are left open to increase the temperature before washing. The cherries are then loaded into a plastic tank for a 24 hours anaerobic fermentation with mosto recirculation. The cherries are then washed and fermentation is stopped with hot water at 50 degrees. Lastly the coffee is sun dried first and then in a stainless steel dehumidifier for 70 hours at 35 degrees.