Producer: Sergio Dario Aranda Gomez Farm: Finca Anaya Region: Acevedo, Huila Variety: Ombligon Process: Advanced Washed with Yeast Altitude: 1600 masl Harvested: 2026 Cupping notes: Blueberry, strawberry, pineapple and mango, with floral notes and vanilla sweetness. Delicate, yet with high complexity and clarity. Ombligón comes from Finca Anaya, a 4.5-hectare family farm located at 1,600 metres in the hills of Acevedo, Huila. The farm has been cultivated by the Aranda Gómez family for more than 30 years and is surrounded by native trees, guadua bamboo and fruit trees, creating a diverse environment where the cherries can mature slowly. Producer Sergio Darío Aranda Gómez has worked with specialty coffee for over 15 years, continually refining his approach to fermentation and lot evaluation. His focus is on allowing the variety and terroir to remain clear, while using controlled processing to build complexity and intensify the coffee’s natural character. Ombligón is a locally cultivated variety believed to be a natural mutation, valued for its distinctive cup profile. For this advanced washed lot, ripe cherries were hand-selected before undergoing a 24-hour fermentation in cherry. After depulping, the coffee fermented for another 48 hours, followed by a submerged fermentation with selected yeasts and a pre-fermented fruit mixture. Temperature, pH, Brix, TDS and electrical conductivity were closely monitored throughout the process. The coffee was then washed and slowly dried to reach its final moisture level before resting for stabilization. The result is a delicate yet highly complex coffee, with exceptional clarity. Transparency. What we paid: -Coffee: 20€/Kg -Shipping: 1.50€/Kg -Packaging, labelling and sorting: 2€ Quantity bought: 70 Kg

Producer: Sergio Dario Aranda Gomez Farm: Finca Anaya Region: Acevedo, Huila Variety: Ombligon Process: Advanced Washed with Yeast Altitude: 1600 masl Harvested: 2026 Cupping notes: Blueberry, strawberry, pineapple and mango, with floral notes and vanilla sweetness. Delicate, yet with high complexity and clarity. Ombligón comes from Finca Anaya, a 4.5-hectare family farm located at 1,600 metres in the hills of Acevedo, Huila. The farm has been cultivated by the Aranda Gómez family for more than 30 years and is surrounded by native trees, guadua bamboo and fruit trees, creating a diverse environment where the cherries can mature slowly. Producer Sergio Darío Aranda Gómez has worked with specialty coffee for over 15 years, continually refining his approach to fermentation and lot evaluation. His focus is on allowing the variety and terroir to remain clear, while using controlled processing to build complexity and intensify the coffee’s natural character. Ombligón is a locally cultivated variety believed to be a natural mutation, valued for its distinctive cup profile. For this advanced washed lot, ripe cherries were hand-selected before undergoing a 24-hour fermentation in cherry. After depulping, the coffee fermented for another 48 hours, followed by a submerged fermentation with selected yeasts and a pre-fermented fruit mixture. Temperature, pH, Brix, TDS and electrical conductivity were closely monitored throughout the process. The coffee was then washed and slowly dried to reach its final moisture level before resting for stabilization. The result is a delicate yet highly complex coffee, with exceptional clarity. Transparency. What we paid: -Coffee: 20€/Kg -Shipping: 1.50€/Kg -Packaging, labelling and sorting: 2€ Quantity bought: 70 Kg