Colombia Jhoan Vergara Ombligon

FARM/CO-OP: Jhoan Vergara, Finca Las Flores REGION: Acevedo, Huila ORIGIN: Colombia VARIETY: Ombligon PROCESSING METHOD: Natural ELEVATION: 1,750m

TASTE: Watermelon, Cacao, Cherry Compote

ROAST: Light

From the Acevedo region of Huila, Colombia, comes one of our most experimental offerings of the year: a naturally processed Ombligon, produced by Jhoan Vergara at Finca Las Flores. The Ombligon is a rare and unique varietal, currently cultivated only in Huila, with genetic roots traced back to Ethiopian heirloom varieties. Jhoan has long been at the forefront of both coffee cultivation and processing, and this year’s Ombligon release exemplifies his innovative approach. After the coffee cherries are harvested at peak ripeness, they are left to oxidize in open tanks for 48 hours. They then undergo a thermal shock process, being rinsed with water heated to 50°C before being transferred to plastic barrels. There, with added yeast, they undergo 38 hours of anaerobic fermentation. Finally, the coffee is dried mechanically for approximately 12 hours using a dehumidifying machine. This is a closely monitored and meticulously carried-out process that allows for a juicy and decadent profile with a syrupy body. This profile offers bright fruit-forward aromatics with notes of watermelon, cacao, and cherry compote in the cup.

Produced by Jhoan Vergara at Finca Las Flores in Acevedo, Huila, this Colombia Jhoan Vergara Ombligon represents a unique expression of the Colombia · Acevedo, Huila region. The Ombligon varietal is processed here using the natural method, a technique where the coffee cherry remains intact while drying, often resulting in a more pronounced sweetness and complex body. Roasted by Ozo Coffee, this lot highlights distinct notes of watermelon, cacao, and cherry compote.

When exploring coffees with such specific profiles, it is helpful to reference a flavor wheel to better identify the nuances between fruit-forward acidity and deeper, chocolate-toned base notes. Natural-processed coffees often exhibit a heavier mouthfeel and intensified fruit characteristics compared to their washed counterparts. By focusing on the specific cultivation practices of producers like Vergara, one gains a deeper appreciation for how regional terroir and careful post-harvest handling shape the final cup.