Every few years, a new coffee varietal emerges that gets people in the industry talking - not because of marketing hype, but because the cup itself demands attention. Ombligón coffee is one of those discoveries. Grown mainly in Huila, Colombia, it’s a relatively recent addition to the Arabica coffee family and one that’s generating real excitement among coffee growers, roasters, and specialty coffee drinkers alike.
A Varietal with a Story
The word Ombligón means “bellybutton” in Spanish - a name inspired by a tiny circular mark on the coffee cherry where the fruit meets the stem. The coffee beans are slightly elongated and have a distinctive shape that farmers quickly recognise when sorting parchment.
The varietal first appeared on farms in southern Colombia within the last decade, though its precise genetic origins are still being studied. Many believe it developed as a natural mutation of existing Arabica cultivars common to the region. What’s clear, however, is that Ombligón has adapted well to high-altitude Colombian coffee farms, producing healthy yields while showing a pleasing balance between resilience and cup quality.
Why Growers Are Paying Attention
For Colombian coffee producers, choosing what to plant isn’t a simple decision. They weigh productivity, disease resistance, and flavour potential, often taking risks on small experimental plots. Ombligón varietal has caught attention for its steady production and strong sugar development during ripening - two traits that open up creative coffee processing options.
Producers report good results with both washed and natural processing methods, and some have even pushed fermentation boundaries to enhance its fruity depth. The cherries tend to mature evenly, making selective picking easier - an important factor for farms that depend on hand harvesting.
In short, it’s a varietal that rewards care. When handled thoughtfully, Ombligón coffee delivers complexity without sacrificing sweetness - the holy grail for many specialty coffee producers.
What You’ll Taste
Ombligón’s flavour profile is as distinctive as its name. Expect a bright, fruit-forward coffee with a juicy structure and a lingering sweetness. Depending on the process, the flavours can range from citrus and red berries to deeper notes of tropical fruit, cola, or confectionery.
Washed Ombligón lots tend to be crisp and clean, while natural and anaerobic coffees often reveal syrupy, candy-like layers. Across the board, the acidity tends to be lively but well balanced, giving roasters plenty of room to play with different roast profiles.
Ombligon at Finca Las Brisas
Our introduction to the varietal came through Finca Las Brisas in Huila, Colombia, where John Wilmer and his family have been cultivating small batches of Ombligón alongside their traditional crops. Their approach focuses on selective picking and careful natural processing - slow drying under shade to preserve fruit character and structure.
The result is a standout Ombligón Natural coffee that sold out at Nottingham Coffee Festival almost as fast as it brewed. This Colombian coffee bursts with flavours of Gummy Fruits, Cherry Cola, and Lemon - vibrant, playful, and full of personality. It’s the kind of cup that keeps you coming back for another sip just to check you tasted what you think you did.
A Sign of What’s Next for Colombian Coffee
Ombligón isn’t just a new name on a label. It represents the creative energy currently driving Colombian specialty coffee - producers exploring new coffee varieties and processing methods to express their land in fresh ways. For us, it’s a reminder that even in a country as established as Colombia, there’s still room for discovery.
You can taste our Ombligon Natural from Finca Las Brisas and see why this curious Colombian varietal is turning heads across the specialty coffee world.