Colombia Antioquia La Reserva Farm Chiroso

[A word from the roaster]
A cup that unfolds with a lemongrass-like brightness of aroma and a luscious taste. Please enjoy the complex shifts in flavor that a special fermentation process brings about.

[About the origin]
Embraced by the wild nature of the Andes, La Reserva Farm lies in Ciudad Bolívar, in Colombia's Antioquia region. The farm was born in 2018 out of the effort to restore 400 hectares of land purchased from a traditional coffee family. Of that, 180 hectares are given over to coffee cultivation, while the remaining land is managed as a biodiversity reserve. It contributes in particular to protecting the endangered Andean bear, known as the "spectacled bear," and so the farm fulfills a role beyond that of a mere coffee-growing site, as a "paradise coexisting with nature."

La Reserva Farm is led by Juan Felipe. He saw its dormant potential and set out with a grand vision to revive a once-abandoned farm. The fruit of that effort is the more than 22 exotic coffee varieties grown here. These varieties are cultivated in the shade of the forest reserve, guided by the philosophy of sustainable agriculture.

La Reserva Farm's signature variety is "Chiroso." Chiroso was discovered in the town of Urrao, in Colombia's Antioquia department, and was at first thought to be a mutation of Caturra, though recent research suggests it is genetically related to an Ethiopian heirloom variety. The name "Chiroso" comes from rural Colombian slang for "something a little elongated," a nod to the slender shape of its coffee cherries. This variety carries a bright aroma and complex flavor, and is highly regarded in Colombia's own competitions. Notably, at the 2020 Colombia Cup of Excellence, a Chiroso from Los Tres Mosqueteros in the Antioquia department scored 90.03 points and took first place. The variety is nurtured at high elevations of 1,950 to 2,000 meters, benefiting from the microclimate (the small-scale climatic conditions particular to a place). The main harvest runs from October to December, with a fly crop (a secondary harvest) from April to June, keeping quality steady throughout the year.

The secret behind this depth of flavor lies in the "Honey 36 + 96 Hour Process" that Juan Felipe painstakingly refined. In this process, only fully ripe, high-quality cherries are first selected and fermented for 36 hours with the fruit pulp still attached. They then undergo 96 hours of anaerobic fermentation (a ferment carried out with oxygen shut out) in a sealed 200-liter vessel, followed by 8 days of sun drying. This meticulous process gives the coffee its incomparable complexity of flavor and vibrancy of aroma.

The farm grows not only coffee but a diverse range of crops, including avocados, oranges, bananas, and plantains. This helps preserve the region's biodiversity and keeps the whole farm's ecosystem rich. On top of that, the coffee harvest employs about 40 pickers, contributing to the local economy as well.

The future of La Reserva Farm is a story of further innovation and challenge. Juan Felipe is keenly committed to diversifying varieties and developing new methods, an attitude that has won high regard from coffee lovers around the world. La Reserva Farm is evolving from a mere provider of high-quality coffee into a symbol of biodiversity conservation and sustainable agriculture. Through the taste of this special Chiroso, do take in the passion of La Reserva Farm and the harmony of its wild nature.

In terms of flavor, a complex profile unfolds in which a lemongrass-like character, a bright floral aroma, and the sweetness of ripe fruit come together as one. The balance is exquisite, from the rich sweetness the moment it touches the palate to the faint acidity that follows through to the finish.

Product Name Colombia Antioquia La Reserva Farm Chiroso
Region Antioquia, Ciudad Bolívar
Altitude 1,950 to 2,000m
Producer La Reserva Farm
Process Honey 36 + 96 Hour Process (36 hours of fermentation with pulp attached + 96 hours of anaerobic fermentation)
Roast Level Medium roast