What Coffee Variety is Ombligon? Introduction to Colombia Dividing Line Estate's Ombligon Coffee

Introduction to Ombligon Coffee

Browsing through the Colombian coffees at FrontStreet Coffee, you may run into a curious entry called "Ombligon" -- a name that never fails to intrigue. Two questions usually follow: what exactly is Ombligon coffee, and where does the name come from?

Ombligon (Spanish for "big navel") is a relatively new Arabica variety. Its exact origin remains unclear, though local farmers insist it is an Ethiopian variety. Today, Ombligon is grown exclusively in the Huila region of southwestern Colombia.

The beans themselves are distinctive: large and papaya-like in shape, with a protruding base marked by a small circle that looks remarkably like a navel. That feature is what earned the variety its name.

Like Sidra, Ombligon made its name through competitions. At the 2023 World Barista Championship, Australia's Jack Simpson took third place using Ombligon coffee.

Genetic Origins and Growing Characteristics

Later, genetic testing by World Coffee Research showed that Ombligon is related to Ethiopian native varieties. The current theory is that it is a natural mutation of an Ethiopian landrace that somehow made its way to Colombia -- though how it got there is still a mystery.

Growers have also noticed that Ombligon behaves much like the Caturra that dominates Colombian farms: broad leaves, relatively dense cherry clusters, vertically growing branches, high yield potential, and good resistance to leaf rust. These traits have made it popular with local farmers. Field trials have further shown that Ombligon expresses its best flavor between 1,600 and 1,800 meters.

FrontStreet Coffee's Ombligon

FrontStreet Coffee sources its Ombligon from Finca El Diviso in Colombia. The farm was founded by Jose Uribe Lasso in 1996 and is now run by his grandson Nestor Lasso and his brothers.

Since taking over, Nestor has focused on rare varieties, including the Sidra and Ombligon that FrontStreet Coffee offers. The farm also grows other exceptional varieties such as Pink Bourbon, Papayo, Chiroso, and Bourbon Aji.

Finca El Diviso: Region and Processing

Finca El Diviso sits in the town of Pitalito in Huila, covering 15 hectares in what is arguably the heartland of Colombian coffee. Surrounded by mountains, its coffee grows on slopes above 1,500 meters. The nearby Huila volcano and the Magdalena River supply mineral-rich volcanic soil and plentiful water, which is why coffee from this region is renowned for its quality.

The FrontStreet Coffee Ombligon from Finca El Diviso is double anaerobic processed. In the cup it shows subtle fermented wine aromas, with fruit acidity reminiscent of blackcurrant and grapefruit, berry and orange flavors, and an overall profile close to pineapple juice. The texture is smooth, the finish tea-like, and the layers plentiful.

FrontStreet Coffee Recommendation

If experimental Colombian lots like this double-anaerobic Ombligon appeal to you, FrontStreet Coffee's Colombia Finca El Diviso Sidra is a natural companion. Grown at 1,650-1,800 meters and processed with double anaerobic natural fermentation, then roasted medium-light, it delivers jasmine and citrus on the nose, a dense rush of passionfruit, blueberry, grape, and apricot, a gentle spiced middle, and a long cocoa finish -- yet it stays bright, balanced, and clean.

Prefer to explore the classic side of Colombia? The FrontStreet washed Huila coffee, roasted medium-dark, highlights black chocolate and nutty sweetness with a full, round body, and works just as well for espresso and moka pot as it does for pour-over -- a great way to taste how wide Colombia's flavor range really is.