Finca La Rosi is Tatiana Pete's project in Huila: a co-fermented Ombligón with mango that expresses juicy acidity, floral notes and a clean and persistent tropical profile. Why we like it: We like it because it represents a perfect fusion of tradition and experimentation. It is built on the foundation of a clean, bright washed coffee, while a carefully directed fermentation with mango not only adds flavor, but also brings structural complexity and natural sweetness. The cup is juicy and vibrant, with a lively acidity reminiscent of ripe mango. Delicate notes of white flowers emerge as well, balancing the profile and adding elegance. The finish is long and persistent, leaving a lingering impression of tropical fruit. Overall, it is an expressive, fresh, and beautifully integrated coffee, where the process enhances the origin without overshadowing it. History: Finca La Rosi is located in Alto Villa, in the municipality of La Plata, Huila—an area renowned for its ideal conditions for producing high-quality coffee. The project began on land that once belonged to Tatiana Pete’s grandparents and today represents the continuation of a family history deeply intertwined with coffee and the land. Tatiana grew up surrounded by coffee plantations, witnessing the constant work of her parents and grandparents and understanding from a young age that coffee is not just a crop, but a way of life. After finishing high school, she made an unusual decision for someone her age: to dedicate herself fully to coffee farming, not only as an inherited activity, but as her own project with a clear vision for the future. At just 18 years old, she began actively managing the farm’s five hectares of coffee, focusing on quality and differentiation as a way to strengthen the family’s finances. Driven by curiosity and a strong desire to understand coffee beyond the field, Tatiana trained in cupping and batch analysis. This knowledge allowed her to connect what happens on the farm with the final cup and to make more precise decisions during harvesting and processing. Her eagerness to experiment led her to explore controlled fermentations, musts, and fruit infusions, developing expressive sensory profiles that respect the coffee’s foundation while highlighting its full potential. Today, Tatiana leads Finca La Rosi alongside her family, combining tradition and experimentation. Her work represents a new generation of Colombian coffee growers—young producers who honor their family legacy while daring to innovate, learn, and open new markets. Thanks to this vision, their infused and co-fermented coffees have gained international recognition, particularly in demanding markets such as Asia, positioning La Rosi as a farm committed to excellence, traceability, and the future of specialty coffee. Variety and process: This lot is Ombligón, a rare variety that adapts especially well to the altitude of La Plata, Huila (1,700 meters above sea level). It is known for its aromatic potential and structured cup profile. The coffee is harvested by hand at peak ripeness, ensuring careful selection of the cherries. The process is a washed co-fermentation with mango. First, the mango pulp is fermented to activate its natural microorganisms and obtain a base juice. Then, the depulped coffee is mixed with the fermented mango pulp and left to ferment anaerobically for 48 hours in airtight tanks, with controlled pH and temperature. After fermentation, the coffee is washed with a single rinse and dried on raised beds for approximately 15 days. The result is a coffee with an intense yet balanced fruity expression, where the mango integrates cleanly and elegantly into the coffee’s profile.