December 2nd 2025

Origin

The family-run San Gabriel farm lies high in the mountains of Colombia’s Huila region, in the Palestina area, and has been in the hands of the Rodríguez-Ospina family for over 80 years. Today, it is managed by seven siblings—three sisters and four brothers—who have transformed tradition into a modern mission for exceptional coffee. Martha Cecilia, Graciela, and Linarco excel not only in high-level plant care but also in their bold approach to processing and working with varieties. The Sidra variety grown on the farm gives the coffee floral elegance and unmistakable depth. Natural processing combined with anaerobic fermentation plays a key role in how the beans are handled at San Gabriel. Ripe cherries ferment in sealed, oxygen-free tanks, which enhances the sweet notes and aroma. Afterwards, the coffee dries slowly and naturally; whole cherries are spread out on African beds, where each ray of sunlight helps fine-tune the flavor profile. The result is a coffee that feels as sincere and heartfelt as the family behind it.