Colombia Ombligon Red Dragon Washed Thermo-Shock

At Klatch Coffee, we truly believe that coffee is never finished. There’s always something new to try, whether that’s a new processing method from the producer, a new flavor to incorporate with our store coffee menus, or even a new varietal to try. Klatch Coffee is proud to introduce our Colombia Ombligon Red Dragon Washed Thermo-Shock, a new coffee highlighting the rising Ombligon varietal with flavor notes of rose, sweet jasmine and hibiscus with undertone of tart and tangy acidity, fruity and berry-like. Though we’re no strangers to unique varietals or experimental processing methods, this marks the first time Klatch Coffee has carried the Ombligon varietal.

What is the Ombligon varietal?

Rather than saying this hasn’t existed before, it’s easier to say it’s only recently been discovered. The Ombligon varietal has been popping up in the past few years particularly in the Huila region of Colombia. When this varietal was first discovered, producers simply believed the coffee trees were mutations of other varietals. However, they soon discovered that the coffee cherries for the Ombligon coffees were entirely different. “Ombligon” comes from the word “ombligo,” which translates to “belly button” from Spanish. The Ombligon coffee cherries have a visible protrusion on one end that other varietals don’t, resembling a navel and thus earning the coffee its nickname-turned-name. 

What makes the Ombligon varietal special?

One of the reasons the specialty coffee industry is so intrigued by the Ombligon varietal is because its origins have not been fully traced back yet. Where other varietals like the Caturra or Bourbon can be easily documented and found, the Ombligon is still a bit of a mystery. Originally, producers and researchers believed the varietal to be derived from an Ethiopian coffee since it is known for its complex floral and fruity characteristics. However, recent studies hint that the varietal may have formed through spontaneous cross-pollination between a few of the Arabica varietals already grown within Colombia. Instead of an intentionally created hybrid or breed, the Ombligon appears to have shown up naturally. Read more below on 'What makes the Ombligon varietal special?'

If I usually like Geisha coffees, will I like this new coffee?

If you're drawn to Geisha coffees because of their floral, tea-like qualities, the Ombligon can be a great new coffee to explore. However, it’s important to note that many producers are opting for more experimental processing methods for the Ombligon varietal. So, if you love a clean, washed Geisha, you may find some Ombligon coffees to be surprisingly bold.

Where is this coffee from exactly?

Our Colombia Ombligon Red Dragon Washed Thermo-Shock was produced by Boris Herrera at Esmeralda Negra by Cabra Noir, located in Santuario, Risaralda, Colombia.

Boris Herrera has built a reputation for producing highly sought-after coffees through meticulous farming practices and carefully controlled processing methods. Working in the coffee-rich mountains of Risaralda, he focuses on producing exceptional lots that highlight both the unique genetics of each varietal as well as the distinctive characteristics of the region's terroir. Rather than relying on one processing style, Boris continually experiments with fermentation and drying techniques to discover the best possible expression of every harvest.

Esmeralda Negra by Cabra Noir is dedicated to producing limited, competition-level coffees that push the boundaries of specialty coffee. By combining innovative processing methods with careful harvesting and quality control, the farm consistently produces coffees known for their clarity, complexity, and sweetness. 

For Klatch Coffee, sourcing coffees like this reflects our commitment to showcasing not only exceptional cup quality, but also the producers who are helping shape the future of specialty coffee. Boris Herrera's passion for experimentation and quality aligns perfectly with our belief that there's always something new to discover in coffee.

Love floral, elegant Geishas? → Look for a washed Ombligons!

Love juicy natural or anaerobic Geishas? → You'll likely love experimental process Ombligons!

Where is this coffee from exactly?

Our Colombia Ombligon Red Dragon Washed Thermo-Shock was produced by Boris Herrera at Esmeralda Negra by Cabra Noir, located in Santuario, Risaralda, Colombia.

Boris Herrera has built a reputation for producing highly sought-after coffees through meticulous farming practices and carefully controlled processing methods. Working in the coffee-rich mountains of Risaralda, he focuses on producing exceptional lots that highlight both the unique genetics of each varietal as well as the distinctive characteristics of the region's terroir. Rather than relying on one processing style, Boris continually experiments with fermentation and drying techniques to discover the best possible expression of every harvest.

Esmeralda Negra by Cabra Noir is dedicated to producing limited, competition-level coffees that push the boundaries of specialty coffee. By combining innovative processing methods with careful harvesting and quality control, the farm consistently produces coffees known for their clarity, complexity, and sweetness. 

For Klatch Coffee, sourcing coffees like this reflects our commitment to showcasing not only exceptional cup quality, but also the producers who are helping shape the future of specialty coffee. Boris Herrera's passion for experimentation and quality aligns perfectly with our belief that there's always something new to discover in coffee.

Love floral, elegant Geishas? → Look for a washed Ombligons!

Love juicy natural or anaerobic Geishas? → You'll likely love experimental process Ombligons!

One of the reasons the specialty coffee industry is so intrigued by the Ombligon varietal is because its origins have not been fully traced back yet. Where other varietals like the Caturra or Bourbon can be easily documented and found, the Ombligon is still a bit of a mystery. Originally, producers and researchers believed the varietal to be derived from an Ethiopian coffee since it is known for its complex floral and fruity characteristics. However, recent studies hint that the varietal may have formed through spontaneous cross-pollination between a few of the Arabica varietals already grown within Colombia. Instead of an intentionally created hybrid or breed, the Ombligon appears to have shown up naturally.

Coffee varietals can impact flavor the same way the grape varietal can impact the flavor of a wine. Each varietal has different genetic traits that can affect sweetness, acidity, body, and aroma, and even traits like disease resistance and productivity. With uncontrollable variables such as climate change and changes to terroir, it’s becoming more important than ever to discover and preserve new varietals. Some of them may be resistant to certain diseases or some may survive well in colder weather; there are many reasons this preservation is important, as genetic diversity will only help improve long-term sustainability for producers around the world.

What can I expect this coffee to taste like?
While every farm, harvest, and processing method creates its own unique expression, the Ombligon varietal often delivers an exceptionally layered sensory experience, and has quickly become known for its tropical fruit, floral aromatics, and natural sweetness. These coffees usually will feature notes that are:

Bright and fruity
Tropical fruits
Ripe, sweet berries
Stone fruits
Floral
Candy-like
Juicy with a bright acidity
Silky, smooth body
Long, clean finish

In fact, the Ombligon varietal actually began to make its mark in the specialty coffee industry through competition. With these unique flavor notes and characteristics, Ombligon coffees have become more attractive to competitors as judges value complexity, balance, and distinctiveness.

If I usually like Geisha coffees, will I like this new coffee?
If you're drawn to Geisha coffees because of their floral, tea-like qualities, the Ombligon can be a great new coffee to explore. However, it’s important to note that many producers are opting for more experimental processing methods for the Ombligon varietal. So, if you love a clean, washed Geisha, you may find some Ombligon coffees to be surprisingly bold.

Love floral, elegant Geishas? → Look for a washed Ombligons!
Love juicy natural or anaerobic Geishas? → You'll likely love experimental process Ombligons!

The varietal plays a huge role in how a coffee tastes, but there are other factors that do as well, such as processing method. Our new Colombia Red Dragon Ombligon goes through a Thermo-Shock process at origin. This process is a four-step process that starts with cherry oxidation. Freshly harvest cherries go through a 12-hour oxidation period, where the concentrated sugars start to balance with the natural acidity from the fruit, creating a more rounded sweetness. Then, prior to fermentation, the cherries are exposed to 50°C hot water, causing microfractures in the skin that will then allow deeper flavor penetration during the upcoming fermentation process. Once the coffee cherries are fractured, they are placed into an oxygen-free environment for 80 hours to undergo fermentation. This allows organic acids to form, creating a natural complexity and adding a deeper body and flavor to the cup. Finally, in the last step of the process, the coffee is dried for 50 hours using dehumidifiers.
• This gradual drying stabilizes flavors and preserves the aromatic compounds, ensuring consistency in the final cup

Thermal shock is a post-fermentation technique used in coffee processing where beans, typically still in parchment, are rapidly exposed to temperature changes by being submerged first in hot water (50°C - 60°C for about 20 minutes) and then quickly cooled in cold water. This method acts as a natural pasteurization process, halting fermentation at an optimal stage to preserve flavor integrity, prevent over-fermentation, and enhance the coffee’s clarity and intensity.

By stabilizing the coffee’s structure, it locks in flavors, ensuring a clean and consistent cup profile while also extending shelf life by reducing microbial activity. Commonly used in experimental processes with delicate varieties, as well as in anaerobic and extended fermentations, thermal shock helps refine the balance between complexity and cleanliness, resulting in a more controlled and vibrant coffee experience.

What is the difference between a regular lot and a “competition” lot?
Competition coffees represent the absolute best that specialty coffee has to offer. Rather than producing large commercial lots, producers will carefully select small micro-lot harvests from specific varietals, elevations, and processing methods in order to demonstrate extraordinary quality. In the end, these lots may represent only a few bags of coffee each year.

Because of their rarity, they are often purchased by championship baristas, specialty roasters, or auction buyers seeking truly exceptional coffees. Our Colombia Red Dragon Ombligon Competition Washed Thermo-Shock belongs to this category of limited-production coffees, offering coffee enthusiasts an opportunity to experience flavors rarely found in everyday coffee. You’ll be able to experience competition-quality coffee right at home.

Klatch Coffee’s Colombia Red Dragon Ombligon Competition Washed Thermo-Shock
The story of Ombligon represents everything exciting about modern specialty coffee. Our Colombia Red Dragon Ombligon Competition Washed Thermo-Shock celebrates that spirit of discovery. Each cup is a demonstration of the potential of one of Colombia's most exciting emerging varietals, inviting you to explore the vibrant fruit, floral elegance, and refined sweetness that have made this one of the most talked-about coffees in the specialty world.