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Single Origin
Ombligón Etíope
Ombligón Etíope
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32€
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The Ombligón is a rare Colombian variety, recognized for the distinct shape of its bean and its unique sensory profiles.
Semi-washed processed, it combines the cleanliness of the washed method with the intensity of the honey process, resulting in a silky and complex cup. It presents notes of fresh red fruits, chamomile, caramel, and chocolate, with a refreshing, slightly liqueur-like finish.
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Detalles
Recommended brewing method: Espresso or Filter
Palate profile: Vibrant and silky
Tasting notes: Red berries · Caramel · Chocolate · Mint
Process type: Semi-washed
100% Arabica variety: Navel
Roast: Medium
Body: Round and creamy
Altitude: 1,950 m above sea level
Origin: Caldas, Colombia
Producer: Small local coffee farmers
SCA score: 88/100
Palate profile: Vibrant and silky
Tasting notes: Red berries · Caramel · Chocolate · Mint
Process type: Semi-washed
100% Arabica variety: Navel
Roast: Medium
Body: Round and creamy
Altitude: 1,950 m above sea level
Origin: Caldas, Colombia
Producer: Small local coffee farmers
SCA score: 88/100
Qué lo hace diferente
Rare variety: the Ombligón is an uncommon natural mutation, prized for its distinctive bean and fruit profile.
Semi-washed process: combines cleanliness and sweetness, giving a silky texture.
Origin: Grown in Caldas, Colombia, at high altitude and with selective manual harvesting.
Award-winning coffee: winner of the National Exotic Coffee Competition of Colombia.
Semi-washed process: combines cleanliness and sweetness, giving a silky texture.
Origin: Grown in Caldas, Colombia, at high altitude and with selective manual harvesting.
Award-winning coffee: winner of the National Exotic Coffee Competition of Colombia.
Método de preparación
Ideal ratio: 1:15 (18g of coffee per 270ml of water or double espresso).
Water temperature: 92 °C.
Total extraction time: 2:30 – 2:45 min.
Grind: medium for filter, fine for espresso.
Recommendation: Its red fruit and caramel notes are best enhanced with low mineral content filtered water.
Water temperature: 92 °C.
Total extraction time: 2:30 – 2:45 min.
Grind: medium for filter, fine for espresso.
Recommendation: Its red fruit and caramel notes are best enhanced with low mineral content filtered water.
