Finca Las Flores (Anaerobic Thermal Shock) - Colombia

In the heart of Acevedo, Finca Las Flores is operated by third-generation coffee growers, the Vergara brothers. Today the farm spans more than 14.5 hectares, with 90,000 coffee trees, and a 1.5 hectare nature reserve. A myriad of varieties are grown here including Java, Pacamara, Tabi, Pink Bourbon, Chiroso, Sidra, Catimor and Ombligon.

Ombligon, which translates to ‘belly button’ thanks to the unique shape of the coffee cherries, is a relatively new and unknown variety that has come into the spotlight with WBC competition use. Believed to be closely related to heirloom Ethiopian varieties, Ombligon also appears to share lineage with other varieties such as Caturra, Pacamara and Bourbon, adding important leaf rust resistance.

After harvesting the ripest cherries, a manual selection process is undertaken to eliminate impurities, followed by an 18-hour fermentation in permeable polypropylene fibre bags. The coffee then undergoes another 36-hour anaerobic fermentation without water in 200-litre plastic barrels, followed by flotation to discard impurities and subsequent pulping. Deviating from conventional norms, another 48-hour anaerobic fermentation ensues, concluding with a warm thermal shock wash of 35°C. The coffee is then placed on solar parabolic canopy dryers for 12 to 15 days. Finally, it undergoes rigorous quality control, stabilisation in the warehouse, hulling and sorting.

• Region: Acevedo, Hulia
• Country: Colombia
• Elevation: 1,700 - 1,780 masl
• Variety: Ombligon
• Process: Anaerobic Thermal Shock