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La Herencia Advanced Natural Ombligon
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La Herencia Advanced Natural Ombligon

La Herencia Advanced Natural Ombligon

$14.00

Santiago Arango is a modern example of a younger producer changing the narrative of specialty coffee growing in Colombia. Suddenly finding himself in charge of two large coffee farms after his father's sudden passing, Santiago has since taken La Herencia to new heights. His Advanced Natural Ombligon was an easy buy for us on story and taste. By taking a shortened double-fermentation approach more commonly found in washed coffee lots than in naturals, he is able to create the classic tropical, fruit punch Ombligon sensation outside of Huila.

This cup is incredibly tart, sweet and juicy, like a berry lemonade. We found even more complexity in our cups after roasting, including a vibrant lime acidity, a refreshing body that reminds us of kiwi and watermelon, and the balancing anise finish that we love in this varietal.

This coffee launched on April 7th as part of Drop 7!
Farm and Producer

La Herencia is based in Andes, Antioquia. Santiago took over the farm in his mid 30s after the sudden passing of his father a few years back. Prior to that, he had left coffee to build a life in Medellin, like many other young producers. He's now just 38, but since returning to his father's farm, he has found new meaning in building his family's coffee legacy, uplifted the quality, and entered into La Herencia into the specialty market. This lot is a great representation of his growing success after all his learnings, hardships, and newfound passion in the last few years.
Coffee Varietal and Processing

This varietal is an exciting one that is growing in popularity partially due to the competition stage in the past years (an Ombligon took #3 and then #1 the following year at WBC). It is also increasingly becoming more and more available as producers have prioritized the varietal after seeing its success in local cupping competitions. Named after it's belly button shape, the varietal is a bit of a mystery discovery. It was only grown in Huila at first, but has since been planted in other regions in Colombia, like this one in Andes.

Handpicked and sorted with at least 95% of cherries at peak ripeness. Coffee is fermented twice in cherry. The first stage is 48 hours aerobic fermentation in open tanks. The second stage is 24 hours in closed tank anaerobic fermentation. Coffee is still in cherry and laid out to sun dry on raised beds for 3 to 4 weeks.
Cost Transparency

Every now and then, we find a coffee that we already know we are going to buy before the sample arrives in our hands. These decisions are made easy when our exporting partners are excited about the lot and we are already excited about the producer story. This project has always been about supporting young producers entering or, in this case, re-engaging with coffee and looking to do something different. Santiago has quickly caught up to other producers by emphasizing interesting single varietal cultivation and experimenting with fermentation practice. We hope to keep buying from Santiago wherever his interests take him.

Green cost: $18.08/kg ($5/kg airship)
Package and roasting costs: $2.91/bag; $10/kg
Profile and sample use: ~3.8kg
Approx. Margin: 34.66%
Brewing and Resting Recommendation

Resting: Wait 25 days for peak experience (degas the night before by opening bag for about an hour). We're impatient and think this has tasted high clarity as early as 20 days after roast too.

We've primarily enjoyed this offering as a pourover and iced pourover.

Temperature range: 194-196°F
Water: Tap/Demineralized and Third Wave Water Light Roast
Grind Settings: Fine Coarse (550-600µm)
Target Drawdown Time: 2:20-2:40

2 Pour Recipe (SSP MP Flat burrs):
1. Bloom with 100g medium-low agitation in circle motion.
2. Final pour, 100g lower spout high, low agitation. Start with slow circle, finish last 30-40g as a center pour.
Drop Variants

Drops are typically prepared in two formats: a standard 100g / 200g bag offering at your preferred roast level or as a roast experiment.

  • Standard bag lets you support the producer, exporter, and the project without having to buy and drink coffee you're less interested in. You still get to observe and critique our roast methods at your preferred lightness but in larger quantities.
  • Roast experiment lets you participate in 3 blind tastings of 60g bags to evaluate 3 different roast curves. After the drops have been released, profile info and our own sensory feedback will be shared alongside any collected feedback from tasters.

Note that roast level selection does not apply to experiments sent out.
When will I get my order?

We work as quickly as possible to roast and ship your coffee within a week of your order placement. Times vary on roaster rental availability and our limited roasting schedule. We typically roast on two subsequent days twice a month. Once your order has shipped, you will receive an email with further information. Delivery times vary on location.
Return policy

Because we are selling an agricultural product with limited shelf life, we do not accept returns. However, our goal is for every customer to be absolutely satisfied with their purchase. If you aren't enjoying the experience, let us know in an Instagram DM and we'll do our best to work with you to make it right!

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