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La Reserva Geisha Anaerobic Honey - Colombia

La Reserva Geisha Anaerobic Honey - Colombia

La Reserva Geisha Anaerobic Honey - Colombia

€22,95

Tasting like summer with  peach ice tea and fresh rhubarb notes. Jasmine florals throughout with a sweet popsicle lingering aftertaste. 

 

Origin: Colombia
Region: Antioquia
Producer: Finca La Reserva 
Elevation: 1800 masl
Variety: Geisha
Process: 96 hours anaerobic fermentation followed by honey process for 15 days

Roasted for: Filter


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We are delighted to start purchasing some of our high-end lots from Colombia from the family-owned Cafelumbus in Antioquia. This is our second lot this season sourced from them and they keep on delivering exceptional coffees. 

Since 2018, La Reserva has been under the leadership of the esteemed Manager Producer, Juan Felipe Ocampo. This place has been recognized with the prestigious Bronze Cup award, granted in the same year, highlighting it as one of the best coffees in Colombia.

This Geisha honey is meticulously gathered from fully ripened coffee cherries. These cherries undergo a detailed selection process, where they are sorted to separate any empty or floating cherries.

Next, they undergo pulping before being transferred to tanks for anaerobic fermentation, a process that lasts for 96 hours.

The producer experiments with separating each yeast and microorganism varieties (which are naturally present in this Geisha) in a laboratory and ferments the coffee in small batches to see which variety works best to ferment with. When this is done and the yeast/microorganisms are selected, these microorganisms are then inoculated which are then used during large batch fermentation.
When they are inoculated and reproduced, they have an advantage over the other microorganisms that are not so beneficial and thus "take over" the big batch fermentation, making for a very controlled processed.

Once the coffee completes this stage, it is carefully dried with part of its mucilage over approximately 15 days.


The name "La Reserva" finds its origin in the fact that half of the farm is designated as a protected natural reserve. This sanctuary of fauna and flora is truly unique in the region, housing an impressive diversity of life. 

La Reserva farm extends over an area of 380 hectares, of which 220 are dedicated to conservation and 100 are cultivable. It has more than 5 natural water sources, diligently protected to supply both the farm and neighboring communities through a community aqueduct.

Currently, 60 hectares of special coffee crops have been established, using 21 varieties of high value and adaptability to the specific conditions of the farm. The goal is to expand these plantations to reach an additional 100 hectares in the coming years, thus establishing 268.000 coffee trees without affecting the reserve area.

The success in productivity at La Reserva has allowed to continue innovating and improving its processes continuously, setting itself apart as a leader in the country. Additionally, the farm contributes significantly to the area where it is located, not only providing vital water resources but also offering wages to its workers that exceed the average by 30% compared to other producers in the region. This not only generates stability and equity but also benefits the local inhabitants, and the hardworking hands that cultivate this special coffee, while preserving and caring for the land and its biodiversity.

 

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