This coffee was grown by Luis Anibal Calderon at the farm Villa Betulia. Cherries were exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature controlled conditions until ideal moisture content was achieved. The seeds are from the Ethiopian Heirloom variety. Luis was the lucky one who was able to cultivate and understand the behavior of this plant. The results after many years of monitoring and experimenting are interesting. The cherry is elongated and has a belly button shape on the base of the fruit. The “belly button” term can be translated as Ombligon in Spanish.