Get ready for a wild ride—this coffee is anything but ordinary! From the lush hills of Acevedo, Huila, comes a rare variety called Ombligon, grown and processed by the ever-innovative Johan Vergara at Finca Las Flores. Native only to Huila and genetically linked to Ethiopian heirlooms, Ombligon already stands out. But Johan’s approach to processing takes things to another level.
After harvesting at peak ripeness, the cherries are oxidized in open tanks, rinsed with 50°C water (aka thermal shock), and fermented anaerobically with added yeast. They’re then dried in a dehumidifying machine for 12 hours. It’s a wild process—but one that creates an incredibly juicy, fruit-forward cup with a syrupy, decadent body.
The Vergara family has been growing coffee at Las Flores since the ‘90s, and their operation has evolved into a full-blown innovation hub. Today, the three Vergara siblings run the show, each with a focus—from farm management to processing to cupping. Johan leads the quality game, and this lot proves just how far he’s pushing Colombian coffee into the future.
