How to brew this

Suggestion
Ratio
1:2.4
1:16
Temp
94°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Light · 2/10
Type
Single origin
Origin
Santuario, Risaralda, Colombia
Processes
Mosto WashedThermal Shock
Tasting notes
MangoRaspberryChocolate
Varietal
Ombligón
Species
Arabica
Altitude
1600–1850 masl
Farm
Esmeralda Negra
Producer
Boris Herrera
About
Farm Esmeralda Negra, located in the mountains of Santuario, Risaralda, produces high-quality coffees grown in volcanic soils at elevations of 1,600–1,850 meters, allowing the cherries to develop slowly and build complexity. This Ombligón lot, produced by second-generation coffee producer Boris Herrera, uses a 72-hour washed Mosto–Thermal Shock process designed to enhance fruit expression, sweetness, and clarity. The result is a vibrant and juicy coffee with notes of mango, raspberry, and chocolate, a creamy body, and a long, clean cacao and fruit finish.

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FAQ

Where does Ombligón come from?

Ombligón comes from Santuario, Risaralda, Colombia. It is a Mosto Washed and Thermal Shock coffee. It grows at 1600–1850 masl.

What does Ombligón taste like?

The Boy & The Bear lists mango, raspberry and chocolate.

How do I brew Ombligón?

Start at 1:2.4 for espresso or 1:16 for pour-over. Brew it at 94°C (200°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.