Special Series Filter: Colombia Yulieth Mora Yeast Inoculated Ombligon

Special Series Filter: Colombia Yulieth Mora Yeast Inoculated OmbligonOur friends from Primavera hooked us up with this first time yeast inoculated. We had some co fermented coffees from Colombia in the recent years but never a yeast inoculated one. After harvest and sorting, the coffee is fermented with a special strain of Saccheromyces Cerevisae, resulting in funky flavors like peaches and tropical fruits, with an amazing sweet aftertaste. Villa Pastora farm, located in the municipality of Palestina, Huila, was

Our friends from Primavera hooked us up with this first time yeast inoculated. We had some co-fermented coffees from Colombia in the recent years but never a yeast inoculated one. After harvest and sorting, the coffee is fermented with a special strain of Saccheromyces Cerevisae, resulting in funky flavors like peaches and tropical fruits, with an amazing sweet aftertaste.

Villa Pastora farm, located in the municipality of Palestina, Huila, was acquired in the 1980s by Mrs. Pastora Anacona, Yulieth and Gerson’s paternal grandmother. She initiated the coffee tradition on the farm by plantingthe first coffee trees. Since then, this passion for coffee has been passed down through the Mora Ortega family, now in its third generation of coffee growers.

The farm, named after its founder, represents the hard work and dedication of the family, who have focused on producing differentiated, high-quality coffees. Álvaro Mora, Yulieth’s father, has been a central figure in maintaining and expanding this legacy. The farm serves as a tribute to Álvaro’s mother, who first planted the seeds that would grow into a thriving coffee business. Run as a family effort, Villa Pastora employs sustainable methods and prioritizes product quality. Álvaro seeks recognition from consumers for the care and passion invested in each cup of coffee. He believes in the importance of quality.

Villa Pastora is not only a place of production but also a hub of community support. The farm employs about eight people from the area and offers fermentation advice, as well as drying services for other coffee growers who lack proper infrastructure. Álvaro has formed partnerships, such as his participation in the Delagua project, to expand the farm’s reach and impact. These collaborations help in sharing the family’s coffee with a broader audience and contribute to the local economy.

Processing begins with careful harvesting and cherry flotation, the coffee is depulped. It’s then placed in barrels for alcoholic fermentation. A strain of Saccharomyces cerevisiae yeast is added to ensure a longer mucilage fermentation. The process is carried out submerged in water. Once done, the fermentation is dried on patios for 15 days.

Yulieth and the family are a bridge between the local community and international buyers. They buy cherry from their neighbors to carefully process, and they also sell their own farm’s coffee. Some of the coffee is washed, but their specialty is carefully processed naturals. They cup every lot to ensure quality and learn more about processing.

Ombligon comes from "ombligo", the Spanish word for belly button. It’s a local name for a variety that has a belly button-like shape. The exact origin of this variety is unclear. Some conjecture that it is a new variety that was selected from varieties growing at an abandoned CENICAFE research center in Huila. Others think it may be another term for Pacamara. Either way, when treated with a quality focus, Ombligon produces an enjoyable, high-quality cup.