On the coffee bean list at FrontStreet Coffee, there is a name called "Big Navel" under the Colombia section. Many people probably find it interesting and curious, and ask what kind of coffee Big Navel is? Why is it called Big Navel?

In fact, Ombligon is a relatively new Arabica variety. Although the origin of this variety is still unclear, according to local coffee farmers, it is an Ethiopian variety. Currently, only the Huila producing region in southwestern Colombia cultivates the Ombligon variety.

The coffee fruit of this variety has a very distinctive appearance: the beans are large and resemble papaya, with a raised bottom that also has a small circle, looking just like a "belly button." Because of this feature, local coffee farmers call it Ombligon. The word is Spanish, and translated it means "big navel."

Ombligon rose to fame in a way similar to Sidra: both became well known through competitions. At the 2023 World Barista Championship, Australian competitor Jack Simpson won third place in the competition with the Ombligon variety.

Later, genetic testing of the Big Belly variety by the World Coffee Research institute showed that it has a certain connection to Ethiopian native varieties, so it is considered a variety formed by natural mutation after Ethiopian native varieties arrived in Colombia, though how it came to Colombia is impossible to determine.

In addition, growers have also found that Big Belly is very similar to the Caturra variety commonly found in Colombia, also possessing broad leaves, relatively dense fruit distribution, vertically growing branches, high-yield characteristics and relatively high resistance to leaf rust; because of these characteristics, it is very popular among local coffee farmers. In addition, after planting trials by local coffee farmers, it was found that Big Belly grown at an altitude between 1600-1800 m produces the best flavor effect.

Currently, FrontStreet Coffee has also brought in the Ombligon variety, sourced from Colombia's Finca El Diviso, and it is processed using a double anaerobic natural method.

Finca El Diviso was founded by Jose Uribe Lasso in 1996, and has now been handed over to Jose's grandson Nestor Lasson and his brother to run.After taking over, Nestor Lasson has been committed to cultivating some of the rarer coffee varieties, such as the Sidra and Ombligon currently sold by FrontStreet, as well as growing varieties including Pink Bourbon, Papayo, Chiroso and Bourbon Aji.

Finca La Divisa is located in the town of Pitalito in the Huila region, covering 15 hectares, and this can be said to be the core area of Colombian coffee. This area is surrounded by mountains, with coffee grown on slopes above 1,500 m in altitude, and nearby are the well-known Huila Volcano and the Magdalena River, which provide the region with mineral-rich volcanic soil and water resources, so the coffee produced here is famous for its excellent quality.

This Pacamara coffee bean uses a double anaerobic process. After brewing, a slight fermented wine aroma can be smelled, with fruit acidity like blackcurrant and grapefruit, flavors of berries and orange, overall like pineapple juice, a soft mouthfeel, a finish like black tea, and rich layers.

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