Colombia Las Fincas Ombligón: Competition Grade Thermal Shock Finca Las Flores, overseen by third-generation growers Jhoan, Carlos, and Diego Vergara, is renowned for combining tradition with cutting-edge processing. This outstanding lot features the rare Ombligón varietal, refined by a meticulous, multi-stage fermentation process culminating in a thermal shock wash. The result is a cup of exceptional clarity and complexity, deserving of its Top Shelf status. The Variety: Ombligón (The "Belly Button") The name Ombligón is humorously derived from the unique, navel-like shape of its cherry. This varietal is relatively new but has gained global attention through its use in World Barista Championship (WBC) competitions. It is believed to be closely related to heirloom Ethiopian varieties, promising a complex, vibrant cup profile. Finca Las Flores thrives at 14.5 hectares in the heart of Acevedo, where the Vergara family cultivates this and other prized varietals under optimal climatic conditions. The Innovation: Thermal Shock Process The Vergara brothers are masters of processing, and this thermal shock washed coffee is a testament to their dedication to flavour development: Manual Selection & Initial Fermentation: Only the ripest cherries are harvested and undergo 18 hours of fermentation in polypropylene bags. Anaerobic Fermentation (Stage 1): The whole cherries are then fermented anaerobically without water for an intensive 36 hours in sealed plastic barrels. Pulping & Secondary Anaerobic Fermentation: After flotation and pulping, the coffee undergoes a final 48-hour anaerobic fermentation. Thermal Shock: The process concludes with a warm thermal shock wash (35°C), which rapidly locks in complex flavour compounds and ensures an incredibly clean cup. Drying & Stabilisation: The beans are then dried for 12 to 15 days on solar parabolic canopy dryers before undergoing rigorous quality control and a stabilisation period. The Producers: Finca Las Flores Herita
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