Ombligon from Father’s Coffee Roaster y is a limited-edition blend that immediately reveals why this variety has such a reputation among Colombian coffees. Its flavor profile features fragrant chamomile tea with honey, complemented by a juicy tropical note of dried pineapple. The washed processing keeps the entire cup clean and well-defined, so the individual notes don’t overlap but complement each other. It’s roasted for drip brewing and works well with all filter brewing methods, whether you use a V60, Chemex, Aeropress, or French press.
Behind this coffee are Nestor Lasso and Jhoan Vergara from the Peñas Blancas processing center in Acevedo, Colombia, in the Huila region. This isn’t a traditional farm, but rather a centralized facility that the two producers built so that even smaller growers could access the advanced processing methods and quality required by the specialty coffee market. For farmers who would otherwise lack access to modern infrastructure or stable sales channels, the center offers equal access to high-quality processing and fair payment for the coffee they supply. The initiative also includes training and workshops on fermentation and quality control, as coffee is the main source of income for many families in Acevedo, and direct business relationships help them reinvest in their own farms. Nestor Lasso is a young producer from Huila who focuses on experimental processing and more precise fermentation, while Jhoan Vergara brings expertise in farm management and post-harvest processes. The Ombligon variety is closely linked to this region and both families. It was long considered a local mutation of Bourbon or Caturra, but genetic tests show that it is very closely related to the original Ethiopian varieties. It gained worldwide recognition in 2022, when Anthony Douglas won the World Barista Championship using it. Both cultivation and harvesting are demanding and require meticulous care, which is reflected in its limited availability.
The coffee undergoes washed processing. After harvest, the cherries are transported to the Peñas Blancas center, where the skin and pulp are removed. The beans then undergo fermentation, during which the remaining sweet mucilage layer surrounding the parchment breaks down, and it is subsequently removed with clean water. Drying is carried out using solar drying technologies, which the center implemented, among other reasons, to reduce water consumption.
- Producers: Nestor Lasso and Jhoan Vergara
- Processing Center: Peñas Blancas, Acevedo