Colombia Yadimir Quiguanas Pérez Ombligon | Onyx Coffee Lab

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C o l o m b i a
Y a d i m i r
Q u i g u a n a s
P é r e z
O m b l i g o n

Raspberry 60% Dark Chocolate Red Wine Blackberry Compote

Traditional
Modern

Filter & Espresso


140 LBS


Moderate


Diedrich CR-35


Raised-Bed Dried


Coffee Summary


Colombia


Ombligon


Late 2023



Anaerobic Natural

Traditional
Modern

Abstract

Hover over each feature to learn more.

In 2019, a visit to Colombia led to a fruitful partnership with Fernando Oka and Yadimir Quiguanas Pérez, culminating in this Ombligon variety from Huila. This unique coffee, known for its heavily fruited profile and sweetness, has gained international acclaim for its exceptional flavor profile and innovative processing methods.

In 2019, a visit to Colombia led to a fruitful partnership with Fernando Oka and Yadimir Quiguanas Pérez, culminating in this Ombligon variety from Huila. This unique coffee, known for...

More

Origin

Colombia

Colombia uniquely offers a diverse array of coffee varieties and processing methods. Known for innovation and resilience, Colombia's coffee history dates back to the early 19th century, with smallholder farmers...

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Elevation

1800 MASL

Elevation influences coffee cultivation, impacting flavor and quality. Higher elevations offer cooler temperatures, slowing the growth of coffee cherries, allowing more time for complex sugar and flavor development. This results...

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Variety

Ombligon

Rather recently, one variety from Huila, Colombia has garnered considerable notoriety. Local producers identified its exceptionally wide leaves, shrouding a host of uniformly oblong-shaped cherries all bearing the same strange...

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Harvest

Colombia

Colombia has a unique harvest schedule, thanks to the varied topography and proximity to the equator. Between those two variables, Colombia harvests nearly year round across the five main coffee...

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Process

Anaerobic Natural

This natural process coffee is fermented in the fruit, undergoing 36 hours of limited oxygen fermentation. The fruit of the coffee is then dried for approximately twenty days on raised...

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Drying

Raised-Bed Dried

Raised-beds are scaffold like structures that elevate perforated trays that hold coffee parchment or cherries. The holes in the structure allow for airflow on a near 360 degree level, ensuring...

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Roasting

Diedrich CR-35

Prior to production, each roast goes through a rigorous dial-in process, where we fine-tune our temperature curves. We roast to tight tolerances, with no more than 1° deviation from target...

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Agtron

#68.9 Moderate

Referring to medium as moderate is an intentional choice to highlight the roasting process, which is also referred to as development. Coffees within the moderate range exhibit notes in line...

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Inventory

140 LBS

When producing and roasting high-end specialty coffee, there are times that such a small lot of a high caliber coffee is produced, that we choose to pack it within boxes...

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Extraction

Filter, Espresso

Our Education Team, guided by a commitment to quality, uses a blend of sensory skills and technology to brew the best coffee in our cafes and brew guides. We strive...

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| 4.5298° N, 75.7036° W | Coffee Export: 840 kT | HARVEST SEASON: October | Avg Elevation: 1500 MASL | Rainfall: 150" | 4.5298° N, 75.7036° W | Coffee Export: 840 kT | HARVEST SEASON: October | Avg Elevation: 1500 MASL | Rainfall: 150" |

T h e S t o r y

In 2019, we visited Colombia in order to seek out the famed Inmaculada Coffee Farms. Before making the drive to Pinchindé, we met Fernando Oka, who graciously showed us around Cali, Colombia. Over the afternoon, we quickly realized that Fernando...

E x t r a c t i o n G u i d e s

 

Overview

Origami & Sibarist Fast

Coffee: 18g

Water: 300g @ 200°F


Grind
250µm

Grind Calculator →

Recipe

0:00 - Bloom - 60g
0:30 - Spiral Pour - 100g
1:00 - Center Pour - 200g
1:30 - Spiral Pour - 300g
Drain 2:10

FEATURED EQUIPMENT

 

Overview

Coffee: 17.5g

Yield: 44g

Recipe

Line Pressure: 0-3.5s

9 Bar Until Done

FEATURED EQUIPMENT

 

Resumen

Origami & Sibarist Fast

Café: 18g

Agua: 300g @ 93°C


Molido
250µm

Calculador de molido →

Receta

0:00 - Bloom - 60g
0:30 - Spiral Pour - 100g
1:00 - Center Pour - 200g
1:30 - Spiral Pour - 300g
Drain 2:10

PRODUCTOS DESTACADOS

 

Resumen

Café: 17.5g

Rendimiento: 44g

Receta

Line Pressure: 0-3.5s

9 Bar hasta que esté listo.

PRODUCTOS DESTACADOS

T r a n s p a r e n c y

We as a company believe that transparency is unbelievably important. The point of listing things below is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how specialty coffee can be different than other commodity industries.

Green Cost

$20

The subject of paying for green coffee is inherently complicated. While the amount paid is very important, the payment terms and type of contract negotiated during the purchase are also...

Pay Structure

A

These ratings do not signify the “ethical grade” of a purchased coffee, instead they are created to show data to everyone. These ratings simply signify how much we understand what...

Market Price

$2.36

In the modern world, coffee is valued as one of the most important agricultural exports of developing nations. Most coffee in the world is produced as an ubiquitous green seed...

Transportation

$3

This number represents the cost we incurred while the coffee was moved from the producing country to our roastery in Arkansas. The amount of information we supply here is correlated...

Cup Score

88

As we travel the world and taste coffees, we evaluate all the coffees we taste on a scoresheet developed by coffee professionals around the world. Through this, we can participate...

Lot Size

211LBS

Lot size is seemingly straightforward when taken at face value, but it gets more convoluted as you look closely at the vernacular of the specialty coffee industry. Terms such as...

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