Omar Arango is a third-generation coffee producer, based in Libano, Tolima, using a particularly natural, environmentally sustainably approach to coffee farming. This micro-lot has undergone a 36 hours anaerobic fermentation and then the cherries are slowly dried on marquesinas (raised beds.)
Omar has been producing coffee for over 25 years, and his San Luis farm is located at high altitude in northern Tolima, one of our favourite regions for sourcing Colombian coffee. Growing classic arabica varietals like Red Bourbon, Typica, Caturra, Gesha (Geisha) and Tabi, Omar only processes using semi-washed, honey and natural techniques in order to minimise the consumption of water resources (traditional, fully washed coffees – the mainstay of Colombian coffee exports – require heavy water usage.)
Regardless of the process style, Omar primarily focuses on anaerobic production (removing air and oxygen allows the fermentation of the coffee to be extended, to develop more complex flavours) and for this micro-lot, he has selected cherries from the famous Typica varietal and anaerobically fermented the natural coffee for 36 hours, before slow drying on the raised marquesinas. Only ripe cherries are selected, and are then carefully sorted in water and by hand.