A single-origin coffee from Huila, Colombia, produced by Marlon Rojas at the Tres Cielos farm at 1,850 meters above sea level. The Papaya variety undergoes a natural process with extended fermentation: cherries are placed in sealed drums for 48 hours, then depulped with mucilage retained and subjected to anaerobic immersion fermentation (88–90 hours) with lactic bacteria inoculation, followed by slow drying on African beds for 12–20 days. Tasting notes include mango, coconut, white chocolate, and sugar, with tropical sweetness, juicy acidity, and a silky body. Roasted light for filter preparation.
Origin
Huila (Colombia)
Flavor Notes
Coconut, Brown Sugar, Mango, White Chocolate
Roast Level
Light
Processing
Anaerobic Fermentation, Natural With Extended Fermentation
Familia Osorio grew out of a Colombian coffee farming heritage. Founder Ivan Osorio's family runs Finca La Ilusion in Colombia, and in 2017 he set up a sourcing and roasting operation in Barcelona's Poblenou neighbourhood. What started with beans from the family farm expanded into a broader programme of fully traceable single origins. Ivan roasts on Italian made Chinelli Michelli equipment, and the quality of his work earned him the Spanish Roaster Championship title in both 2023 and 2025. The roastery also supplies businesses across the Iberian Peninsula and the Balearic Islands.
