Origen Cumparsita - Ombligón
The Story Behind Origen: Cumparsita
A Legacy in the Coffee Heart of Colombia
Born in the lush, emerald valleys of Chinchiná, Caldas, this coffee comes from the "Coffee Emporium" of Colombia. Chinchiná is not just a town; it is the soul of the country’s coffee heritage, settled in 1857 by pioneers who saw the potential in the volcanic soils of the Central Andes.
Grown at an impressive 1,800 meters above sea level, these beans benefit from the cool mountain mists and the mineral-rich earth near the Nevado del Ruiz volcano. This high altitude slows the ripening of the cherry, allowing complex sugars to develop and creating the signature sweetness found in every bag of Cumparsita.
The Visionary: Sebastián Velásquez
At the heart of this lot is Sebastián Velásquez, a new-generation producer who bridges the gap between century-old traditions and modern agronomy. On his farm, La Cumparsita, Sebastián treats coffee like a fine wine. His dedication to "Award-Minded Farming" means that every cherry is hand-selected at peak ripeness to ensure the 87+ SCA score that defines this specialty lot.
The Mystery of the "Ombligón" Variety
The star of this bag is the Ombligón variety—a rare and mysterious mutation that has recently taken the specialty coffee world by storm.
The Name: "Ombligón" translates to "Belly Button" in Spanish, a nickname given by locals because of the unique, indented shape at the base of the coffee cherry.
The Flavour: Geneticists believe Ombligón has roots in Ethiopian Landrace varieties. This gives it a flavour profile unlike typical Colombian coffees—expect a "fruit bomb" experience.
The Profile: This specific Semi-Washed process highlights a silky body with vibrant layers of cherry, plum, and blackberry, grounded by a sophisticated jasmine floral note and a semi-sweet chocolate finish.
Variety: Ombligón
Process: Semi-washed with cryo-maceration, co-fermented with blackberry.
54 hrs fermentation.
Altitude: 1800 m.a.s.l.
Origin: Colombia
Region: Chinchiná , Caldas
Farmer: Sebastián Velásquez
Harvest Season: April-June. October-January
Medium Roast
SCA Score: 87+