Ombligón by Luis Aníbal Calderón is one of Colombia’s rarest and most expressive varieties. Naturally related to Ethiopian Heirloom genetics, it delivers vibrant acidity, floral elegance, and bright yellow-fruit character. A meticulously controlled 30-hour underwater fermentation enhances its clarity and sweetness, producing a radiant and refined cup. A tribute to biodiversity and to one of Huila’s most iconic producers.
Variety:
Ombilgon 
Origin: Colombia
Region: Huila
Process: Washed
Cupping Score By Q-Grader: 88,75
Crop Year: 2025
In Acevedo, Huila, Luis Aníbal Calderón stands as a defining figure in Colombia’s specialty coffee movement. After decades of dedication, he identified and developed the rare Ombligón variety—recognisable by its “belly-button” cherry shape and its heirloom-like flavour complexity. Since 2015, Villa Betulia has become a hub of rare coffee genetics and biodiversity. The cherries are selectively handpicked at peak ripeness, floated, and meticulously sorted before undergoing a precisely calibrated 30-hour underwater fermentation. Following pulping and thorough washing, the parchment dries in parabolic dryers for 8–15 days until it reaches the ideal 9.5–11% moisture level. This method enhances clarity, sweetness, and the coffee’s bright, floral structure. At Handpickers we selected Ombligón because it embodies the future of specialty coffee: genetic rarity, producer mastery, and processing precision. We aim to share a cup born from decades of dedication and experimentation—a coffee that honours biodiversity, craftsmanship, and the art of flavour expression.
Pour-over recipe: 15g coffee → 250ml water → 93°C → 2:10–2:30 total time This recipe reveals Ombligón’s luminous acidity, delicate florals, and crisp
Coffee for us is a daily “ritual”. We managed to create a place where we would share our passion with you.
Luis handpicks only peak-ripe Ombligón cherries, drawing on decades of expertise.
Floated, sorted, and fermented underwater for 30 hours to enhance clarity and structure.
Parabolic drying for 8–15 days until moisture reaches 9.5–11%.
Carefully stabilised and prepared for export with strict quality control.
Roasted only upon preorder for peak freshness; a radiant profile ideal for filter brewing.
