Description

The Coffee

Grown in the mountains of Huila at 1,700 meters above sea level, this Arabica coffee undergoes a unique process of double aerobic fermentation in submerged cherries for 24 hours. It is then pulped and undergoes a 60-hour anaerobic fermentation process in vats. The mucilage is mixed with fruit musts from the passion fruit family, 50% passion fruit and 50% cholupa, which allows the coffee to highlight its attributes and leave aromatic notes and flavors of tropical fruits, mango, peach, a special passion fruit flavor, and orange peel.

All accompanied by fruit musts from the passion fruit family: passion fruit and cholupa.

This is a complex and natural coffee that makes every sip an intense and unforgettable experience.

The Producer

He is the third generation of coffee growers in his family. From a very young age, he was surrounded by the world of coffee and acquired knowledge in the field. He moved away for a while to continue his studies in Colombia and abroad. Upon leaving the country, he realized the great potential of coffee farming in Colombia and decided to return to expand his knowledge of specialty coffee. He took courses in tasting and roasting, and little by little he fell more in love with the rewarding work that is the world of coffee. Finally, he began to grow high-quality coffees and develop both natural and special processes to take his coffees to places far from his homeland, characterizing them by the purity of their profiles and their terroir.

The Farm

The farm is located in Palestina, with an extension in Pitalito, Huila, about 1,800 meters above sea level. In this privileged environment, where the land and climate come together to give life to exceptional coffees, varieties such as Gesha, Bourbon, Pacamara, and Sidra are grown with care at **La Reserva**.

**Marlon Rojas Pérez**, a third-generation coffee grower, grew up among the aromas and colors of coffee, following in his family’s footsteps. Although he left at one point to continue his studies at home and abroad, the call of coffee was stronger. Back in Colombia, he decided to delve deeper into the world of specialty coffee, training in cupping and roasting, and rediscovering the passion that connects him to his roots.

In 2024, that love and dedication bore fruit: **Marlon was recognized as Colombia’s best coffee taster**, beating 66 competitors in the grand final held at the Parque del Café—an achievement that reflects years of effort, learning, and a deep respect for this beverage that has accompanied him throughout his life.