Description
Villa Teresa
Palestine, Huila · Colombia Tabi · Washing · 1,710 meters above sea level
Two hectares in Palestina, Huila. All the coffee is hand-picked. Martha Cecilia Rodríguez Ospina has been running this farm for fifteen years, continuing an inherited project and building it with her own vision.
The Castillo variety was the starting point. Over time, Martha introduced Tabi—a cross of Timor, Bourbon, and Typica developed by Cenicafé, better adapted to the farm's altitude and with a cup profile that justifies the extra work it requires. The harvest is concentrated between July and November and is done entirely by hand.
Martha Cecilia Rodríguez Ospina
He grew up on the farm. He learned the work from the inside, before it was a conscious decision. After leaving and returning, he inherited the land and built his own production model: practical experience reinforced with continuous technical training at SENA.
The result is evident in the awards. In 2024 she was honored with the Best Cup of Huila. In 2025, it obtained the seventh place in the 8th edition of the Platinum Cup competition. Martha manages all stages of the process in a comprehensive way —from cultivation to the final batch— with a criterion that does not delegate what is essential.
This batch achieved a score of 89.75 SCA points.
Prosecution
Washing. Selective harvesting of ripe cherries.
Before processing, the coffee undergoes a cleaning and sorting stage: removal of stones, impurities, and foreign materials. After pulping, it ferments in open tanks for approximately 48 hours. Wash with clean water to remove residual mucilage.
Drying is carried out at room temperature for 20 to 24 days until optimal humidity conditions are reached. Once dry, the coffee is bagged and left to rest between 10 and 15 days —stabilization phase in which quality is monitored before marketing.
