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Exclusive small batches of Colombian specialty coffee with flavours that inspire.
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Exclusive small batches of Colombian specialty coffee with flavours that inspire.
$34.00
Step into the bold character of Wild Nature, a Competition Series standout made from the rare Ombligón variety, naturally processed at 1850 meters in Pitalito, Huila. This coffee is vibrant and expressive—bursting with notes of stewed plum, raspberry compote, and a touch of vanilla custard. Its juicy texture and refined sweetness create a cup that feels both adventurous and elegant, like tasting the raw beauty of the Colombian mountains in every sip.
Crafted for those who chase exceptional and unconventional flavour, Wild Nature is a true expression of coffee at its most expressive.
Shipping Information:
| Weight | 250 g |
|---|---|
| Farmer Information | El Diviso Farm. Nearly three decades ago, a dedicated coffee grower began the journey of transforming a modest farm into what is now a thriving family-run project in the Colombian Massif, Huila. Located between 1,780 and 1,900 meters above sea level, El Diviso farm is known for its commitment to innovation and experimentation. The new generation has taken the lead, producing coffees that are already recognized on the global stage. With a wide range of varieties—including Bourbons, Ombligon and Geishas—the farm is focused on crafting distinctive flavour profiles through unique processing methods and a deep passion for quality. |
| Variety Information | Ombligón is a rare and captivating variety grown at 1850 meters above sea level in the fertile lands of Pitalito, Huila. Known for its distinctive shape and exceptional flavour potential, Ombligón showcases the depth and diversity of Colombian terroir. Carefully cultivated and harvested at peak ripeness, this variety offers a unique cup profile that balances natural sweetness with vibrant fruit character, delivering a sensory experience that stands out from the crowd. |
| Process Information | The processing of Ombligón follows a detailed and controlled natural method that enhances the coffee’s complexity and aromatic richness. It begins with the disinfection and flotation of cherries, separating impurities and selecting only the ripest, most dense fruit. The coffee undergoes 40 hours of oxidation, followed by anaerobic fermentation in plastic bags or tanks at stable temperatures between 17°C and 20°C. Cherry lixiviates are collected and reused in a submerged fermentation phase lasting 28 hours, with continuous recirculation to intensify flavour development. A final thermal shock at 65–70°C completes the fermentation, locking in aromatic compounds. Drying is carried out in stainless steel dehumidifiers, maintaining a stable environment that preserves terpenes and delicate aromas. The temperature never exceeds 37°C, and the coffee is dried to 10–11% humidity before being sealed in GRAINPRO bags to maintain its pristine quality. |
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