This is the second coffee we've sourced from Jhon Rodriguez, and it certainly won’t be the last. This Ombligon demonstrates the level of precision at his farm, Rio Negra. Jhon trained with biologist Julián Cucuñame and producer Don Enrique López, focusing on controlled fermentation, consistency, and flavor clarity.

The Rio Negra team handpicks the ripest cherries and rinses them in 50 °C water to ensure proper sanitation. The cherries are depulped, and the parchment is placed in sealed tanks to ferment anaerobically with yeast for 72–96 hours. The coffee is rinsed to halt microbial activity, then dried for 8 days to achieve optimal moisture content. It’s then hulled, sorted, and stabilized for export.

The resulting coffee is sweet, clean, and fruity. We taste big, juicy notes of cherry, Hawaiian Punch, Mai Tai, and marzipan in the cup.