Origin: La Reserva, Huila, Colombia

Processing: Semi-washed, Passionfruit co-fermantation

Varietal: Bourbon

Altitude: 1650-1750m

Flavour: Passionfruit, Cherry, Jasmine Tea, IPA

-

About this coffee:

This lot begins with meticulous handpicking and classification, selecting only the ripest cherries before a 24-hour whole-cherry pre-fermentation. The cherries are then depulped and semi-washed, retaining some mucilage, before undergoing 48 hours of anaerobic fermentation in sealed tanks with fresh passion fruit. This co-fermentation introduces additional tropical complexity while complementing the coffee's natural sugars and character.

The coffee is then slowly dried on raised beds for 15 days, allowing for even moisture reduction while preserving its fruit and floral qualities. After drying, the beans undergo a further 15-day stabilisation period in a dark room, helping to harmonise the flavours, achieve consistent moisture levels, and improve shelf life.

-

About La Reserva and Marlon Rojas:

Marlon Rojas is a third-generation coffee farmer; his family has been involved in the world of coffee, from his grandfather to his uncles. A few years ago, in search of better opportunities, he became a professional commercial pilot. However, during one of his trips abroad, he realized that the true potential was in Colombia, specifically on his family’s farm. This discovery led him to dedicate himself to specialty coffee production, where he found his true calling.

His farm, “La Reserva,” is a family venture where Marlon works alongside his uncles. The farm is located in the municipality of Palestina, with an extension in Pitalito, in the Colombian region of Huila. There, they cultivate varieties such as Gesha, Bourbon, Pacamara, and Sidra. The expertise of his uncles, combined with his training in coffee cupping, production, and sales, has enabled him to create a product that meets high-quality standards.