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NATURAL GESHA - JASMINE, FRESH HONEY, ORANGE, STRAWBERRY JAM

[ODD B] La Reserva - Colombia

[ODD B] La Reserva - Colombia

220 SEK
220 SEK
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Welcome to the Odd Bean collection. This project started from the idea of wanting to find a home for all the beans in our roastery that are waiting for someone to enjoy them. At the end of every week, we end up with small batches of leftover coffee beans that are carefully packed and willing to wake you up in the morning.

This is one of our ways to pursue a no-waste lifestyle and to give a longer life to the so-called odd beans. <3

Roasted within 3 months.

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Lush and vibrant with bursts of tropical fruit and juicy pineapple. A playful candy-like sweetness balanced by smooth milk chocolate aftertaste.

 

Origin: Colombia
Region: Pitalito, Huila
Producer: Marlon Rojas
Elevation: 1700-1760 masl
Variety: Aji Bourbon
Process: Natural


Roasted for: Filter


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Marlon Rojas is the third generation of his family devoted to coffee farming. Although trained as a commercial pilot, he chose a different course - one that kept him rooted in the coffee world. His journey began at just seven years old, learning each stage of production from cultivation to harvesting and post-harvest processing. While his focus later shifted to academics, the foundation for his passion had already been laid.  

In 2020, his interest in coffee reignited, this time with a wider perspective on the entire value chain. He immersed himself in barista training, coffee cupping, and commercialization, determined to understand both domestic and international markets. This commitment led him to take on the generational transition within his family’s business, gaining expertise from production to export.  

Specializing in coffee cupping, Marlon trained at SENA and worked alongside Carlos Cerquera, Colombia’s 2019 national cupping champion. Here, he refined his skills in physical coffee analysis, cupping session organization, and coffee reception.  

Eager to bring his expertise back to the source, Marlon began cultivating coffee on his family farm, managing every stage of the agricultural process from fertilization to plant care. While his first harvest didn’t meet expectations, it became a valuable learning experience, shaping his approach when he returned to the commercial side of the business.  

Upon returning, Marlon recognized untapped potential on his farm. He continued cultivating coffee, diversifying into high-quality varieties with distinctive flavor profiles. Today, his established lots include Ají Bourbon, Gesha, Pink Bourbon, Sidra, and Wush Wush, with farming practices tailored to enhance each variety’s cup profile. His approach extends beyond production, embracing innovation in fertilization methods, shade management, and fermentation control at the farm level.  

In addition to building his own project, Marlon began advising his family on specialty coffee production, driving innovation on farms in Saladoblanco and Pitalito. Alongside colleagues and friends, he co-founded La Reserva Coffee—a company dedicated to adding value to coffees produced by his family and close network. The team’s mission is to create meaningful impact throughout the entire production and commercialization chain.  

In 2024, Marlon’s dedication and skill were recognized when he became Colombia’s National Cupping Champion, further solidifying his role as a leader in coffee quality and innovation.

The process begins with a careful harvest, selecting only cherries at peak ripeness, when their flavors are most fully expressed. Once at the processing station, cherries are meticulously hand-sorted to remove any green, underripe, or overripe fruit.  

Fermentation follows, with whole cherries submerged for 72 hours in sealed barrels fitted with one-way valves. These valves allow gases to escape while maintaining the anaerobic conditions essential for the process. Throughout fermentation, Brix levels and pH are closely monitored to guide flavor development.  

Drying is carried out slowly over 20–30 days, allowing the coffee to stabilize and preserving both its complexity and quality.
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