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  • Blanca Gonzales - Colombia Ombligón
  • Blanca Gonzales - Colombia Ombligón
  • Blanca Gonzales - Colombia Ombligón
  • Blanca Gonzales - Colombia Ombligón
  • Blanca Gonzales - Colombia Ombligón
  • Blanca Gonzales - Colombia Ombligón

Blanca Gonzales - Colombia Ombligón

Regular price

We taste silky notes of orange, passionfruit, elderflower, and honey

We'll give you three great reasons to grab this coffee: 

It tastes uh-may-zing. A dynamically complex microlot that layers bright fruit tones over delicate florals, finishing long and honey-sweet, with a body so silky it should come with a thread count. 

It’s a winner. This microlot took second-place in the Forest Silver Cup Auction, which spotlights the women producers of the Huila Condor Project. Our co-owner Kimberly bought it directly at auction. 

It’s a rare, sought-after variety. Ombligón is one of the most buzzed-about varieties in specialty coffee right now, and it grows almost exclusively in Huila. The name comes from "ombligo," Spanish for belly button. (The cherries have a cute little dimple.) Agronomists aren’t totally sure where it came from - most think it’s a natural mutation of an Ethiopian landrace - but genetic testing hasn’t confirmed that yet. What everyone does agree on is that it’s ridiculously tasty. Ombligón has been a fixture on the US Barista Championship stage, including back-to-back wins in 2024 and 2025. It’s having a moment, and this is your chance to taste why.

  • Roast level: Light
  • Origin: Colombia
  • Region: Palestina, Huila
  • Producer: Blanca Gonzales
  • Altitude: 1546 meters
  • Variety: Ombligón
  • Process: Washed, with a 48-hour in-cherry anaerobic pre-fermentation
LEARN MORE

THE PRODUCER
Blanca Gonzales comes from a long line of coffee growers in Huila. She moved to Bogotá chasing bigger opportunities, then came back to the countryside to go all in on coffee with her husband, launching her own brand, Brisas de Amnica, along the way. She became the first woman coffee producer representative in her municipality and is now a local go-to for high-quality coffee.

THE PROCESS
Blanca’s approach is all about control. Whole cherries rest for 48 hours in fully sealed bags (no oxygen allowed) for an anaerobic pre-fermentation that builds fruit and complexity. After depulping, the coffee ferments in its own mucilage for another 28 hours before its final wash. Then it slow-dries in a greenhouse-style dryer for 12 to 15 days, depending on the weather, before being rested, ventilated, and screened to remove any imperfections. The result is a cup that’s wildly expressive but still squeaky clean.

THE AUCTION
The Forest Silver Cup is a competition run by Forest Coffee’s Huila Condor Project, a group of independent women farmers in southern Huila. It’s designed to give these producers visibility in a seriously male-dominated industry. Participating farmers are paid directly at 18–20% above market rate, and 50% of that payment goes straight into the women’s own bank accounts, so the money lands with the person who actually grew the coffee. That’s the kind of coffee economics we can get behind.

WHEN WILL I GET IT?

Your coffee will be roasted fresh to order. Shipments typically leave our roastery within 2 business days. Depending on where you live, shipping can take 2-7 days.

Free pickup at our roastery in South Austin is available Mon-Fri. Select "local pickup" under delivery during checkout.