COLOMBIA OMBLIGON NATURAL Experience:JUST A BAG Whole cherries then ferment anaerobically

Whole cherries then ferment anaerobically for 36 hours in sealed plastic tanks

then placed into anaerobic tanks with tartaric acid for approximately 60 hours

fermenting

ripe fruit moves forward

This Bourbon Whiskey Barrel Natural is built through a precision

COLOMBIA OMBLIGON NATURAL Experience:JUST A BAG Whole cherries then ferment anaerobicallyThis Ombligon from El Origen Coffee Farms marks the first full harvest under the El Origen project, rooted in five generations of Colombian coffee tradition. Grown at 1,350 m. a. s. l., the cherries undergo a two stage fermentation 48 hours dry in whole cherry followed by 96 hours in water tanks with CO extraction to build clarity, structure, and depth. The coffee is then sun dried on raised beds for 1518 days and carefully stabilized for consistency.