Located in Ciudad Bolivar, Antioquia, La Reserva exemplifies the struggle that is coffee farming, but is also a sign of what’s possible with perseverance. The farm is split between two areas, and nearly half of this land is within a protected nature preserve and is home to a wide diversity of plants and animals, including the endangered Andean Bear. The other half of the land lies on its own and has seen its fair share of challenges, as the previous owners were unable to maintain it due to insufficient profit from low coffee prices. The land has now been taken over by a pioneering farmer, Juan Felipe, who looked past the abandoned plots and saw the teeming potential for specialty coffee. Noticing the fertile lands and high altitudes, between 1,600 m.a.s.l. and 2,000 m.a.sl., Juan took the initiative to breathe new life into this beautiful farm. In its fourth year of focused specialty production, the coffees from La Reserva are really showcasing the depth and diversity of its land. Consisting primarily of Caturra and Colombia varieties, the coffee possesses a pronounced citrus fruit character, natural sweetness, and a pleasantly creamy body. The utilization of various processing techniques, whether it be washed, honey, or natural, only further accentuates the diversity of flavors possible from the coffee at La Reserva.
Processing that under anaerobic conditions in barrels and constant monitoring creates the environment that allows the growth of Lactic Bacteria. Measuring oxygen levels, sugar content (Brix), temperature, and pH throughout the fermentation. The bacterias feed on the sugar from the mucilage creating high concentrations of lactic acid. After the fermentation stage has been completed, the coffee is taken to dry on African raised beds.