Colombia Finca La Rosi Ombligón Mango Infused

Colombia

Finca La Rosi • Ombligón • Mango Co-Fermented Washed

Alto Villa, La Plata, Huila • Tatiana Pete • 1,700 MASL

The Coffee

Finca La Rosi Ombligón Mango is an expressive microlot from Alto Villa, a high-elevation coffee-growing community in La Plata, Huila. It is produced by Tatiana Pete and her family at approximately 1,700 metres above sea level.

Unlike a conventionally processed washed coffee, this lot's tropical character is intentionally developed through a controlled mango co-fermentation. Mango is introduced during the processing of the green coffee; it is not a flavour applied to the beans after roasting.

The resulting cup is vivid, sweet, and highly aromatic. Ripe mango leads the profile, followed by strawberry tart, blueberry, tropical fruit, and brown-sugar sweetness. The texture is creamy and the finish is long, clean, and distinctly fruity.

The Producer & Farm

Finca La Rosi is a family-run farm of approximately five hectares, all dedicated to coffee production. Tatiana grew up surrounded by coffee on the land that belonged to her grandparents and began working actively on the farm at the age of 18.

She trained in cupping and lot analysis, allowing her to connect decisions made on the farm and during processing with the final expression in the cup. With the support of her family, Tatiana has developed a particular focus on controlled fermentation, coffee-cherry must, and fruit-assisted co-fermentation.

Her work represents a new generation of Colombian producers combining family knowledge with careful sensory analysis and experimental processing to create distinctive, traceable coffees.

The Ombligón Variety

Ombligón is a rare coffee variety increasingly associated with expressive experimental lots from Huila. Its name means approximately “large belly button” in Spanish, referring to the rounded seed and its characteristic navel-like indentation.

The variety's precise genetic lineage has not yet been fully documented in publicly available Colombian research. Rather than attaching an uncertain ancestry to it, we prefer to let its cup character speak: concentrated fruit, generous sweetness, floral aromatics, and a smooth, structured texture.

At La Rosi's high elevation, the cherries mature slowly, supporting sugar development and the dense aromatic character needed to remain expressive through an intensive fermentation process.

Processing Method

This lot undergoes a carefully controlled mango co-fermented washed process:

• Ripe mango pulp is fermented in a sealed environment for approximately 48 hours, activating its naturally present microorganisms
• Fully ripe coffee cherries are selectively hand-picked and floated in water to remove lower-density fruit
• The selected cherries are depulped
• The depulped coffee is combined with the fermented mango pulp and juice in sealed tanks
• The coffee and mango undergo approximately 48 hours of controlled co-fermentation, with temperature and pH monitored throughout the process
• After fermentation, the coffee receives a single washing
• The parchment coffee is slowly dried for approximately 15 days in covered, controlled drying structures

The washed finish helps preserve clarity and structure, while the co-fermentation creates the coffee's unmistakable mango aroma, intense fruit sweetness, and layered tropical profile.

The Region

Huila is one of Colombia's most celebrated specialty-coffee regions. Its mountainous terrain, high elevations, and combination of warm days and cooler nights allow coffee cherries to ripen gradually and develop high sugar concentration, lively acidity, and complex aromatics.

Finca La Rosi is located in Alto Villa, La Plata, in western Huila. The farm sits at approximately 1,700 metres above sea level, where the cooler mountain environment supports the slow maturation and dense fruit character of this Ombligón.

The harvest at La Rosi generally extends from April to October. Ripe cherries are picked by hand so that only suitable fruit enters the farm's controlled fermentation process.

Why We Love This Coffee

This coffee combines two qualities that do not always appear together in an intensive fruit co-ferment: unmistakable flavour and excellent definition. The mango character is immediate and vivid, yet the cup retains enough clarity for strawberry, blueberry, brown sugar, floral notes, and further tropical layers to emerge as it cools.

Its creamy sweetness makes it easy to enjoy, while the bright fruit and long finish keep the cup exciting. It is an excellent choice for anyone looking for a bold, modern coffee experience rather than a conventional expression of origin.

Our light roast preserves the coffee's aromatic intensity, juicy fruit, and clean finish. It is especially expressive in V60, AeroPress, batch brew, and cold brew, and can also produce a striking fruit-forward modern espresso.