Emerald Series: Ombligon

Farm Esmeralda Negra, located in the mountains of Santuario, Risaralda, produces high-quality coffees grown in volcanic soils at elevations of 1,600–1,850 meters, allowing the cherries to develop slowly and build complexity. This Ombligón lot, produced by second-generation coffee producer Boris Herrera, uses a 72-hour washed Mosto–Thermal Shock process designed to enhance fruit expression, sweetness, and clarity. The result is a vibrant and juicy coffee with notes of mango, raspberry, and chocolate, a creamy body, and a long, clean cacao and fruit finish.