Emerald Series: Ombligon

High in the mountains of Santuario, Risaralda, Esmeralda Negra sits within a landscape particularly suited to the slow development of coffee. The farm reaches elevations of up to 1,850 meters, where volcanic soils and pronounced shifts in temperature allow the cherries to mature gradually, building sweetness and complexity over time. 

This lot is an Ombligón, a distinctive Colombian variety produced by Boris Herrera, a second-generation coffee professional whose work reflects both the knowledge inherited from his family and a more contemporary approach to fermentation.

At Esmeralda Negra, that relationship between tradition and experimentation is approached with precision. Rather than allowing processing to dominate the character of the coffee, Herrera uses fermentation as a way to reveal and refine what is already present in the fruit.

For this selection, the Ombligón undergoes a Washed Mosto Thermal Shock process lasting approximately 72 hours. It is a carefully controlled method designed to encourage greater fruit expression and sweetness while preserving the clarity and structure of the cup.

The result is a coffee with remarkable definition. Its fruit character is expressive without becoming overwhelming, supported by a deeper sweetness that gives the cup balance and dimension. The process brings intensity, but there is restraint behind it, allowing the character of the variety and the conditions of Santuario to remain present.

It is this balance that makes the lot particularly compelling. There is experimentation in the process, but also a clear sense of purpose behind every decision. The coffee feels vibrant and contemporary while remaining grounded in the landscape and the work of the Herrera family.