COLOMBIA La Reserva specialty szemes kávé

Some coffees tell you from the very first aroma: this is no everyday routine.

This coffee is a conscious choice, a journey of discovery in flavour, a sip of Colombia's new face.

Origin – where nature is not the backdrop but the protagonist

La Reserva Farm lies in the mountainous part of Antioquia, Colombia, at an altitude of 1,950–2,000 metres. Of the 400-hectare estate, only 180 hectares are planted with coffee – the rest is a protected natural reserve rich in wildlife. It is even home to the Andean bear: a rare visitor, but a powerful symbol of the balance this farm stands for.

Juan Felipe Ocampo took over the estate in 2018, after a difficult period. Through sustainable farming, meticulous hand-picking and experimental fermentation techniques, he breathed new life into the farm – today La Reserva is one of Colombia's most exciting specialty producers.

Processing – precision from the first step to the last

The coffee cherries are picked exclusively by hand, at the very peak of ripeness. The aim is clear from the outset: only fruit able to express the character of the terroir cleanly and intensely moves on.

After harvesting, sorting continues with a second, even more rigorous quality-control stage. The cherries are placed in water-filled tanks for density sorting. The denser, more nutrient-rich cherries sink, while the lighter, underripe or defective ones float to the surface. These are removed, so only the finest raw material proceeds to the next stages of processing.

The carefully selected cherries are then processed together with their fruit pulp and the naturally occurring microorganisms specific to this particular lot. These bacteria and yeasts play a key role in shaping the flavour profile – they are not added cultures, but the natural microbiological fingerprint of the farm and its microclimate.

Next, the cherries are placed in hermetically sealed baskets, where anaerobic fermentation begins. Taking place in an oxygen-free environment, the process lasts around 120 hours and is closely controlled throughout. This is when the complex, layered aromas develop that give the lot its distinctive Lychee Honey character: vibrant lychee fruitiness, delicate honeyed sweetness and a silky, elegant texture.

Once fermentation is complete, the coffee is dried for 6–10 days, adjusted to the prevailing weather conditions. This stage is essential for balance and stability: it determines whether the flavours stay clean and undistorted through later processing and roasting.

Careful drying ensures that the coffee reaches its ideal moisture content and is ready for the next steps – with its exceptional quality and aromatic richness preserved all the way to the cup.

ORIGIN: Colombia

FARM: La Reserva

FARMER:  Honorio and Julio Vélez

VARIETY: Caturra

ALTITUDE: 1950 - 2000 MASL

PROCESS:  Anaerobic Honey