FRANK HOYOS | COLOMBIA YEAST INOCULATED WASHED OMBLIGON

High in the hills of Pitalito, Huila, Colombia, at 1,650 metres above sea level, Frank Hoyos grows this beautiful Ombligon variety at Finca El Encanto. A coffee that brings together careful cherry selection, creative fermentation and a wonderfully expressive flavour profile.

The journey begins with perfectly ripe cherries, selected at sugar levels between 22 and 28 Brix. The cherries undergo 35 hours of oxidation before being cleaned, depulped and transferred into open fermentation tanks for another 15 hours.

This is where Frank takes things a little further. The coffee receives a warm water treatment at 35°C before selected yeast cultures associated with lemon and peach extracts are introduced. The coffee then spends another 35 hours submerged in water inside sealed tanks, with time and temperature carefully controlled to develop its tropical character.

After fermentation, the coffee is washed, dried in the sun for 12 hours and finished with 40 hours of mechanical drying to preserve its distinctive profile.

The result? A playful and aromatic Ombligon with delicate dried violet florals, juicy peach sweetness and a nostalgic bubblegum finish. A little unexpected, a little wild, and exactly the kind of coffee we love sharing.