COLOMBIA OMBLIGON NATURAL ARCHIVED a thermal shock is applied

a thermal shock is applied with water at 40°C

whose work has helped connect local farmers to quality-focused processing and international markets

Kiamugumo AB comes from the Kiamugumo Factory in Kirinyaga

After 5 days of anaerobic fermentation

and juicy lemon acidity

COLOMBIA OMBLIGON NATURAL ARCHIVED a thermal shock is appliedThis 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.