This Colombian coffee from Tao Coffee is the epitome of a clean, elegant, and juicy pour-over. In the cup, notes of citrus zest, strawberry, and floral tones come together, giving the coffee a fresh, sweet, and very distinct character. The acidity is lively yet well-balanced, lending the cup a bright, fruity note without any unnecessary sharpness. The coffee has a very light body and a pleasantly long, fresh finish.
The coffee comes from Colombia, specifically the Huila region, from the Villa Betulia farm, run by producer Luis Aníbal Calderón. He has been growing coffee for over twenty years and has long worked with less common varieties on the farm. TheOmbligónvariety used here was discovered in the mountains of Huila and, according to available information, likely has its roots in Ethiopian landrace genetics. It got its name from the unusual elongated shape of the cherries and the distinctive “belly button” on the bottom of the fruit. The coffee grows at an altitude of 1,500–1,600 meters above sea level, where the local microclimate enhances its sweetness, aroma, and juicy, fruity character.
The beans were processed using the washed method. Ripe cherries are first selectively harvested, hand-sorted, and soaked to remove defects. They then undergo a controlled 30-hour underwater fermentation, which helps highlight the sweetness and complexity while preserving the purity of the flavor profile. The cherries are then hulled, fully washed, and dried in parabolic dryers on the roof of Luis Aníbal’s house. Drying takes place in thin layers for 8–15 days until the target moisture content of 9.5–11% is reached. The result is a balanced, clean, and lively coffee with a clear structure and an elegant profile.