Discover Sidra and Ombligon: Innovative Microlots from Jhoan Vergara of Finca Las Flores
Finca Las Flores: A Collaborative Effort for Better Coffee
Finca Las Flores is one of five farms in the Acevedo region that work in a collaborative effort to improve development and innovative processing for better coffee. This community of farms includes Las Flores, El Diviso, La Cordiller, El Triunfo, and La Maria.
A Rich History at Finca Las Flores
Finca Las Flores has a rich history beginning when Edilberto Vergara and Nubia Ayure, the parents of producer Johan Vergara, arrived in 1990, relocating from Cundinamarca to Acevedo, Huila. The farm started with 2 hectares and a mix of Canturra and Colombia coffee tree varieties, amounting to 18,000 total trees planted. With the help of their three sons—Carlos, Jhoan, and Diego—they have expanded to 12 hectares, cultivating many different types of experimental varietals.
Innovative Processing & Experimental Varietals at Finca Las Flores
Jhoan Vergara, the middle son, focuses on working with other outstanding producers to develop new and innovative processing techniques. Along with other varietals such as Java, Pacamara, Tabi, Pink Bourbon, Chiroso, and Catimore, the Sidra and Ombligon are some of the newest experimental varietals at Finca Las Flores. This year, we are excited to offer both a washed Sidra and a natural Ombligon microlot in our lineup.
Washed Sidra: A Complex and Clear Flavor Profile
What is Sidra?
Sidra is a relatively new coffee varietal, likely the result of crossbreeding Typica and Bourbon. It offers a highly complex and clear flavor profile, and this release from Jhoan Vergara is no exception.
Processing of the Washed Sidra
Once harvested, the cherries undergo an 18-hour oxidation period before being sealed in plastic barrels for a two-part anaerobic fermentation process. After 36 hours, the cherries are washed and returned to plastic barrels for an additional 48 hours of fermentation. Following this, the coffee is depulped and subjected to a thermal shock process, where it is washed with water heated to 50 degrees Celsius. Finally, it undergoes a 32-hour drying process in a mechanical dehumidifier.
Tasting Notes: Washed Sidra
The care and skill invested in this coffee are evident in its elegant and structured cup profile. This year’s lot offers bright aromatic florals with notes of white peach, thyme, and lychee.
👉 Shop the Sidra microlot — limited availability!
Naturally Processed Ombligon: A Rare and Unique Varietal
What is Ombligon?
The Ombligon is a rare and unique varietal, currently cultivated only in Huila, with genetic roots traced back to Ethiopian heirloom varieties. The name "Ombligon" comes from the Spanish word "ombligo," meaning bellybutton, likely named for the large, unique shape of the beans.
Processing of the Natural Ombligon
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.
Tasting Notes: Natural Ombligon
This meticulous process results in a juicy and decadent profile with a syrupy body. Expect bright fruit-forward aromatics with notes of watermelon, cacao, and cherry compote in the cup.
👉 Don’t miss the Ombligon — get it before it’s gone.
Visiting Finca Las Flores: A Passion for Coffee Innovation
We had the great privilege of visiting Jhoan Vergara at Finca Las Flores in 2024, and this will be our second year purchasing some of his incredibly vibrant coffees. His dedication to innovation and producing incredible coffee is more than evident in every single cup of these standout offerings.
👉 Try both with the Sidra + Ombligon bundle — while supplies last.