Colombia
La Reserva

Antioquia | Chiroso | 1900 masl | Anaerobic Honey

This lot is 100% Chiroso; a rare longbean heirloom Caturra variety that is known for its potent aromatics and fruited flavor profile. It was processed using an anaerobic honey method. Coffee cherries were first placed in grainpro bags to ferment for 36 hours. Next the cherries were pulped and placed in bins, flushed with Co2 to remove oxygen, to ferment for an additional 96 hours in mucilage, before being mechanically dried for 10 hours. Finally, the coffee is placed on raised beds to air-dry slowly for an additional 7 days. The resulting cup is extremely complex, with notes of concord grape, mulled cider, and crème brûlée.

Juan Felipe acquired Finca La Reserva at the beginning of 2018 when the previous owners were unable to maintain the farm or sustain production. They were also working with more traditional production techniques and struggled to produce quality specialty coffee. Juan Felipe saw the potential for specialty production on the farm due to its high altitude and fertile lands. The name Finca La Reserva, comes very naturally. More than 200 acres of the land is located on a protected natural reserve, where various species live, including the endangered Andean bear also known as the “Spectacled Bear”.