Description
Luis Aníbal Calderón has made a name for himself in the Colombian specialty coffee scene, and rightfully so. His farm Villa Betulia in San Agustin, Huila is known for the many varieties that live there. Much like our story, Don Luis is a third-generation coffee producer and was given a small plot of land by his father, and he has since grown it into a coffee empire. His dedication to improving his craft is shown through the various varieties and processing methods his farm holds.
When it comes to coffee, Luis wants to do it all. He has the reputation for being a collector and cultivator of exotic coffee and being a pioneer for testing the limits of coffee production. This coffee from the Villa Betulia farm is of the Ombligón variety. Its most defining feature is its unique elongated shape, which is where its name comes from, Ombligón, meaning “belly button”. The origins of this variety are still officially unknown, but some coffee experts theorize that it’s related to an Ethiopian heirloom variety while others believe it could be a mutation of Caturra or Pacamara, which are prominent Colombian varieties. Either way, one thing is for sure, Ombilgón’s flavor is striking. Its bright acidity and complex sweetness give this coffee a leg up and makes it the perfect drink of the summer.
Farm details:
Producer: Luis Aníbal Calderón
Farm/Co-op: Villa Betulia
Region: Acevedo, Huila
Country: Colombia
Altitude: 1700-1900 masl
Process: Natural
Varietal: Ombligón
Flavor profile:
Taste: Strawberry, Kiwi, Gummy Candy
Acidity: High
Sweetness: Medium
Body: Medium
Recommended Brew Method:
Fellow Stagg [X]
22g in, 350g out
3:05-3:30 minutes
205 f temperature
Medium/coarse grind
Bloom
0-30 seconds
50 gram pour, pick up brewer and spin 3 times
Second pour
30-50 seconds
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be around 2:30
Third pour
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Final time
Drain should end around 3:05-3:30 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 60g out (22 gram basket)
24-26 seconds
200 f temperature
Espresso grind
