Red Candy - Colombia
EU* on orders over 75/99€
On Mondays and Wednesdays
Bratislava, Košická 21
Product detailed description
Finca Anaya
Finca Anaya Ombligón is a standout specialty coffee from the Huila region of Colombia, produced by Sergio Aranda Gómez. It has gained significant attention in the specialty scene for its unique "Ombligón" variety and experimental processing methods. When you mention Felix Torres (full name Felix Alberto Torres Morantes) in relation to Finca Anaya Ombligón, you are referring to the expert exporter and "coffee magician" behind Café de la Torre. While Sergio Aranda Gómez is the producer at Finca Anaya, Felix Torres is the specialist who often designs and oversees the experimental fermentation protocols that have made this specific coffee famous globally.
Process
After careful harvesting, with all cherries picked at peak ripeness, the coffee undergoes a washed process that combines traditional methods with controlled fermentation. The cherries ferment for 24 hours in their whole form before depulping, after which the beans are submerged in water at 38 °C with selected yeast and a fruit-based pre-ferment. This submerged fermentation lasts about 69 hours, and is meticulously tracked using pH, Brix, TDS and temperature measurements. Once fermentation is complete, the beans are washed with temperature-controlled water and sun-dried slowly over 8 to 12 days. Ombligón drives you into a sweet, complex and structured sensorial profile. It opens with notes and texture of a surprising strawberry milkshake, followed by layers of tropical fruits like mango, and a delicate bubblegum touch. The mouthfeel is silky, with a bright malic acidity that brings sweetness without overwhelming the balance.
About this coffee
Cupping score: 88.25
Farm: Finca Anaya
Producer: Felix Torres
Region: Huila, Colombia
Altitude: 1600 MASL
Variety: Ombligon
Processing: washed + mosto coferment
About variety
Ombligon translates to "belly button" in Spanish, referring to the distinct shape of the coffee cherry and bean, which has a small protrusion at the end. It is believed to be a mutation of an Ethiopian landrace variety (often linked to the Wush Wush or Sidra families) that has adapted exceptionally well to the Huila terroir. It is known for high cup quality, intense sweetness, and a complex acidity that rivals more famous varieties like Geisha.
Co-fermentation
The co-fermentation (or co-fermented) process is an experimental method where external ingredients—such as fresh fruits, spices, herbs, or specific yeasts—are added to the coffee cherries or beans during the fermentation stage.
