COLOMBIA OMBLIGON NATURAL Experience:JUST A BAG Rodrigo Sánchez cultivates 10 custom

Rodrigo Sánchez cultivates 10 custom yeast strains and creates a panela-based starter to drive the cherries through a controlled 200-hour anaerobic fermentation with whiskey in sealed tanks

controlled 12-hour sealed fermentation follows

Whole cherries then ferment anaerobically for 36 hours in sealed plastic tanks

This Purple Caturra from Monte Blanco in Huila

accentuating its vibrant lemon notes

COLOMBIA OMBLIGON NATURAL Experience:JUST A BAG Rodrigo Sánchez cultivates 10 customThis 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.