COLOMBIA OMBLIGON NATURAL Experience:JUST A BAG controlled 12-hour sealed fermentation follows

controlled 12-hour sealed fermentation follows

This Diamante Natural Pink Bourbon from La Joya in Veracruz

then placed into anaerobic tanks with tartaric acid for approximately 60 hours

This Purple Caturra from Monte Blanco in Huila

COLOMBIA OMBLIGON NATURAL Experience:JUST A BAG controlled 12-hour sealed fermentation followsThis Ombligon from El Origen Coffee Farms marks the first full harvest under the El Origen project, rooted in five generations of Colombian coffee tradition. Grown at 1,350 m. a. s. l., the cherries undergo a two stage fermentation 48 hours dry in whole cherry followed by 96 hours in water tanks with CO extraction to build clarity, structure, and depth. The coffee is then sun dried on raised beds for 1518 days and carefully stabilized for consistency.