La Reserva Colombia

Product Info

Black Currant | Cacao Nibs | Toasted Almond

Region: Antioquia

Elevation: 1900 MASL

Varietals: Chiroso

Process: Anaerobic Honey 36 + 96 Hours

The Coffee: Single source, and microlot selection ingle varietal, Chiroso, from La Reserva is a great example of the award winning strain (mutation of Caturra) recently discovered in Colombia. This coffee offers a cup quality we have found to be highly consistent and we’re excited for the opportunity to secure a bag. The coffee is certified organic and processed in what is called "Anaerobic Honey 36 + 96 Hours" where the cherries are bag fermented for 36 hours, pupled into a honey style then tank fermented anaerobically for 96 hours, then dried over 8 days. Roasted up light medium we have a complex cup that yields a lot in the way of tasting notes. They are Black Currant, Cacao Nibs, Toasted Almond, a hint of Sweet Nougat (reminiscent of Charleston Chew taffy), and touch of Pepper. Coupled with medium body and acidity we get a cup that brews great in all formats, but shines most when brewed as pour over, 15:1 at 198-200 degrees or tinkered on the aeropress  

The Producer: La Reserva is situated in Antioquia, the Northern Highlands of Colombia where coffee growing is deeply ingrained in the daily lives of its people. This high altitude and fertile ground, specialty coffee is the name of the game at this farm. Chiroso, Bourbon Chiroso, and Geisha top the list of their varietals growing across 60 hectares of farmland. Aptly named, “La Reserva” comes from the nature reserve, where over 70% of the land they own and steward is a protected wildlife sanctuary and nature reserve. Its home to a variety of species including endangered Andean bears, frogs, butterflies, snakes, and monkeys. 

FAQs

We roast Monday through Wednesday and sometimes Thursdays based on orders. Coffees roasted are then available the next day. We like a minimum of a day's rest prior to release for consumption. 

We always recommend brewing your coffee following protocols found online and set by the Specialty Coffee Association (https://sca.coffee) These standards use a ratio (ml/g of water to g of coffee) that's between 14:1 to 17:1. For example, a 12oz. pour over brew 12oz (360ml/g) of water with 24g of coffee (15:1 ratio) and adjust based on your taste. These same ratios can be applied to Drip and French Press coffees where 60g of coffee per 1 quart/1liter of water (16:1) is a great starting point. Brew temperatures, we recommend a range from 190-205°F. If you don't have a thermometer, simply boil your kettle remove from heat source for 60 to 90 seconds, which should give you that range. Lastly your grind will affect your cup. Too fine will produce bitter and astringent flavors, while too coarse can produce a flat and watery cup. We like a medium fine grind for pour over and drip, while French Press should be coarse. At the end of the day always brew to your taste and what you prefer. 

We ship Monday through Friday. Orders made Monday - Thursday by 12 PM Pacific standard time will ship out the next day. To ensure that you are receiving the freshest roast possible, any orders made after 12 PM Pacific standard time Thursday through Sunday will typically ship Mondays and sometimes Tuesdays based on availability of the most current roast.