From Finca Piamonte, to your cup.
A single farm in the Colombian Andes. Four tiers shaped by altitude, process, and patience. Every bag dispatched the week it's roasted.
One farm, four generations.
Misia Rosa sources from Finca Piamonte in Versalles, Valle del Cauca — a hillside in the Colombian Andes where altitude, climate, and craft have shaped specialty coffee for four generations.
Every lot travels through the same hands, from cherry to export. No middlemen, no anonymous blends — just one farm, one family, and the coffee they've spent a lifetime learning to grow.
Alfredo Ocampo. Every lot, by hand.
Four generations of the Ocampo family have worked this land in Piamonte. Today it is Alfredo who walks the rows at dawn — picking, sorting, and shepherding every bag to export with the care that only comes from a farm small enough to know every tree.
No brokers, no intermediaries. What lands at your door is what his hands approved that morning.
From cherry to cup, every step by hand.
After picking, cherries are pulped within hours, fermented under monitored conditions, and slow-dried on raised beds across 10–14 days. Each lot is cupped, sorted, and roasted in small batches — slower work, but the only way to keep what the farm built.
From cherry to cooling tray.
Four expressions, one origin.
The same farm produces four distinct tiers. Casa — washed, approachable, made to be poured daily. Selección — classic Colombian varieties at 1,700 to 1,800 metres. Piamonte — controlled fermentation for balanced clarity and structured sweetness. Reserva — experimental fermentation, rare micro-lots crafted for the farm at its absolute peak.
Each tier is a different answer to the same question: what can this land express?
Coffee, redefined through experience.
— Misia Rosa