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HomeCoffeesColombia Jhon Rodriguez Ombligon
San Adolfo · Colombia

Colombia Jhon Rodriguez Ombligon

Anaerobic Washed Ombligon, grown at 1700 masl

Roasted by Perc Coffee

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryPerc Coffee· Savannah, USA
FarmFinca Rio Negro, San Adolfo, Colombia?
ProducerJhon Rodriguez
ProcessAnaerobic WashedADV Washed✓
Harvest—
Altitude1700 masl✓
ClimateTropical rainforest
VarietiesOmbligon✓
Roast—
Tasting notescherry, Hawaiian Punch, Mai Tai, marzipan✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • cherry
    Fruity › Cherry
  • marzipan
    Nutty/Cocoa
  • Hawaiian Punch
    not on the wheel
  • Mai Tai
    not on the wheel

Supply Chain

  1. Farm

    Finca Rio Negro, San Adolfo, Colombia

    Grown by Jhon Rodriguez

  2. Roastery

    Perc Coffee

  3. Coffee· viewing

    Colombia Jhon Rodriguez Ombligon

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarColombia Faver Emir NincoColombia El Obraje Pablo Guerrero "Maracaturra"Colombia Luis Anibal CalderonColombia Maria Edilma Medina 2016Colombia Nito Arbey MolinaRonald Castaño, ColombiaMore from this producerJhon Rodriguez3More from this farmFinca Rio Negro2 moreSame variety, exploredOmbligon50Similar flavour profilecherry, Hawaiian Punch, Mai Tai819Same processAnaerobic Washed287From the same originColombia6009More from this roasterPerc Coffee102 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobic WashedAltitude1700 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability