{"product_id":"jhon-rodriguez","title":"Jhon Rodriguez","description":"\u003cp\u003eThe department of Huila, in southern Colombia, has become one of the most exciting places in the world for specialty coffee. It sits in the upper Magdalena River valley between the Central and Eastern ranges of the Andes. Its high altitude, volcanic soils and cool nights let the cherries ripen slowly and build up the sugars behind the region’s sweet, expressive coffees. This lot is made from Ombligón, a rare variety that emerged from the municipalities of Acevedo and Pitalito. Its name comes from the Spanish word for “belly button,” a reference to the small belly button–like bump at the tip of each cherry. Producers use that bump to tell it apart from other varieties during harvest. Its genetic origins are still debated, and many believe it is an Ethiopian landrace that adapted to Huila’s terroir, which would explain the floral complexity it often shows in the cup. Robust, rust-resistant and naturally high in sugar, it has quickly gone from a local curiosity to a favourite of specialty roasters and competition baristas.\u003c\/p\u003e\n\u003cp\u003eJhon Fredy Rodríguez is a third-generation coffee producer who was born and raised on a farm surrounded by coffee trees. He spent nearly two decades in conventional coffee production before turning to specialty coffee. He now runs Finca Río Negro, a small 3-hectare farm in San Adolfo, Acevedo, between 1,650 and 1,700 metres above sea level. To refine his craft, Jhon trained with biologist Julián Cucuñame and fellow producer Don Enrique López, focusing on controlled fermentation, consistency and flavour clarity. That precision shows in his coffees: his washed Ombligón lots are often cited as proof that the variety has remarkable natural sweetness and floral character on its own.\u003c\/p\u003e\n\u003cp\u003eAt Río Negro, only the ripest cherries are hand-picked, then rinsed in warm water to clean and sanitize the fruit before pulping. The parchment is placed in sealed tanks, where it ferments anaerobically with an added yeast culture for 72 to 96 hours. This oxygen-free environment lets Jhon guide fermentation carefully and develop the fruit-forward aromatics Ombligón is known for. Once the desired profile is reached, the coffee is washed thoroughly to stop fermentation and dried for about 8 days until it reaches optimal moisture content. It is then hulled, sorted and stabilized before export.\u003c\/p\u003e\n\u003cp\u003eIn the cup, you’ll find delicate floral notes of rose leading into the deep, juicy sweetness of black cherry. A tangy, vibrant acidity reminiscent of pomegranate brings brightness and structure, while a soft, candy-like sweetness lingers on the finish. Overall, this coffee reminds us of a pink popsicle on a hot summer day: fruity, sweet and refreshing.\u003c\/p\u003e","brand":"Even Coffee","offers":[{"title":"250 gr","offer_id":53088604619039,"sku":null,"price":35.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0823\/6226\/9983\/files\/Jhon_Rodriguez-250g.png?v=1792671347","url":"https:\/\/evencoffee.ca\/products\/jhon-rodriguez","provider":"Even Coffee","version":"1.0","type":"link"}