Four tiers of process, one obsession with the grain.
Every Misia Rosa bag begins with a choice about fermentation, washing, and time. We work across four processing tiers — from traditional washed to experimental fermentation — each calibrated to reveal a different expression of Finca Piamonte.
Traditional Washed, the foundation.
The classic washed process. Fully de-pulped cherries, fermentation in water, careful drying on raised beds. Castillo and traditional arabica varieties from altitude-matched lots.
In cup: cane sugar, table chocolate, dried fruits. Medium citric acidity. Balanced, clean, made to be poured daily.
Washed Plus, classic, refined.
The same washed discipline taken to a higher standard. Caturro and Colombia varieties sourced from the strongest lots of the harvest.
In cup: cane honey, hazelnut, sweet chocolate, caramel. Orange-peel citric acidity. Balanced, juicy, and measurably more complex than the traditional tier.
Controlled Fermentation, balance, elevated.
Extended anaerobic fermentation under controlled temperature and oxygen. Caturro and Bourbon Rosado varieties.
In cup: fruit-forward and lightly spiced, with a syrupy mouthfeel. Juicy, sparkling, elegant acidity. Higher aromatic intensity without sacrificing balance.
Experimental Fermentation, the farm at its peak.
Thermal shock, oxidative, and controlled fermentation protocols applied only to rare micro-lots. A special selection of Caturro and Bourbon Rosado.
In cup: competition-grade. Yellow fruit and tropical fruit. Milk chocolate, sweet chocolate, sweet cinnamon. Citric and tartaric acidity. A flavour explosion held together by exceptional balance.
Lactic fermentation, 240 hours.
Hand-selected cherries, sorted for optimal density and ripeness, then held in controlled lactic fermentation for ten full days. Dried slowly on raised beds and marquesinas over roughly eighteen days, then stabilised for another thirty before cupping.
The result is a coffee that's intensely fruity and complex. Juicy, sparkling acidity. Unctuous, elegant body. A flavour explosion of tropical and floral notes — the living signature of the lactic process. This is the kind of lot that sits at the top of our Reserva tier.
Four tiers. One origin.
One family, one farm, four ways of answering the same question — what can this land express?