Colombia - Finca la Reserva
This is a beautiful Colombian Geisha! We have a very limited amount of this coffee.
Notes on the farm from the importer:
In the department of Antioquia, Finca La Reserva sits atop the mountains at a dizzying 2000 meters above seal level. When Juan Felipe, La Reserva’s pioneering producer, came on board, he realized the potential of the the land.
In 2018, Juan Felipe began executing his long-term plan for the estate. By employing best practices in harvesting and innovation processing, he made La Reserva into a specialty coffee powerhouse.
However, La Reserva is not only about innovation in processing and award-winning cup profiles. Juan Felipe is particularly proud of his conservation efforts and finding the balance between high-quality production and caring for the farm’s 200 hectare’s of protected forests. The forest hosts thousands of native species and provides a sanctuary for endangered Andean bears.
Notes on the 96 Hour Honey Process:
In this bespoke process, ripe red Gesha variety coffee cherries were harvested and floated to sort out less dense beans. Afterwards, the cherries were depulped but some of the mucilage was left intact. The coffee was then fermented anaerobically in hermetically sealed 200-liter tanks for 96 hours. Following, the coffee was fully sun dried.
The honey process lies between the natural and washed process. Similar to the washed process, coffee cherries are depulped. However, in the honey process some fruit is kept on the beans in the drying process. The result is usually a coffee retains some fruitiness and sweetness – like a natural - but with a cleaner profile and less fermented flavors – like a washed coffee.
This is a beautiful Colombian Geisha! We have a very limited amount of this coffee.
Notes on the farm from the importer:
In the department of Antioquia, Finca La Reserva sits atop the mountains at a dizzying 2000 meters above seal level. When Juan Felipe, La Reserva’s pioneering producer, came on board, he realized the potential of the the land.
In 2018, Juan Felipe began executing his long-term plan for the estate. By employing best practices in harvesting and innovation processing, he made La Reserva into a specialty coffee powerhouse.
However, La Reserva is not only about innovation in processing and award-winning cup profiles. Juan Felipe is particularly proud of his conservation efforts and finding the balance between high-quality production and caring for the farm’s 200 hectare’s of protected forests. The forest hosts thousands of native species and provides a sanctuary for endangered Andean bears.
Notes on the 96 Hour Honey Process:
In this bespoke process, ripe red Gesha variety coffee cherries were harvested and floated to sort out less dense beans. Afterwards, the cherries were depulped but some of the mucilage was left intact. The coffee was then fermented anaerobically in hermetically sealed 200-liter tanks for 96 hours. Following, the coffee was fully sun dried.
The honey process lies between the natural and washed process. Similar to the washed process, coffee cherries are depulped. However, in the honey process some fruit is kept on the beans in the drying process. The result is usually a coffee retains some fruitiness and sweetness – like a natural - but with a cleaner profile and less fermented flavors – like a washed coffee.
This is a beautiful Colombian Geisha! We have a very limited amount of this coffee.
Notes on the farm from the importer:
In the department of Antioquia, Finca La Reserva sits atop the mountains at a dizzying 2000 meters above seal level. When Juan Felipe, La Reserva’s pioneering producer, came on board, he realized the potential of the the land.
In 2018, Juan Felipe began executing his long-term plan for the estate. By employing best practices in harvesting and innovation processing, he made La Reserva into a specialty coffee powerhouse.
However, La Reserva is not only about innovation in processing and award-winning cup profiles. Juan Felipe is particularly proud of his conservation efforts and finding the balance between high-quality production and caring for the farm’s 200 hectare’s of protected forests. The forest hosts thousands of native species and provides a sanctuary for endangered Andean bears.
Notes on the 96 Hour Honey Process:
In this bespoke process, ripe red Gesha variety coffee cherries were harvested and floated to sort out less dense beans. Afterwards, the cherries were depulped but some of the mucilage was left intact. The coffee was then fermented anaerobically in hermetically sealed 200-liter tanks for 96 hours. Following, the coffee was fully sun dried.
The honey process lies between the natural and washed process. Similar to the washed process, coffee cherries are depulped. However, in the honey process some fruit is kept on the beans in the drying process. The result is usually a coffee retains some fruitiness and sweetness – like a natural - but with a cleaner profile and less fermented flavors – like a washed coffee.
8 oz/ 227 g
Varietal: Geisha
Elevation: 2000 masl
Process: 96 hour Anaerobic Honey
Roast: Light
Tasting Notes: Berries, White Fruits, Jasmine, Green Tea, Floral
