Best Brewed with: Filter

Filter _ Origami 60g/L & 93°C, blooming 40" + 1-2-3 pours each 30" (mango/papaya/passion fruit complexity, malic acidity, pineapple note when cold)
Espresso _ IN 18g : OUT 40g & 23" (bright, tropical, mango, thin body)

The Place
Nestled in the verdant hills of Huila, Colombia, La Reserva is the family farm of Marlon Rojas, located between Palestina and Pitalito. At altitudes of around 1,700 m, the cool mountain air and rich volcanic soils help cultivate Bourbon varietals with refined structure and expression.
The Process
Cherries are hand-picked and undergo a 24-hour submerged aerobic pre-fermentation before depulping. Then follows an anaerobic fermentation lasting approximately 60 hours, carried out in sealed tanks with 50% fresh passionfruit (maracuyá) pulp and 50% cholupa, enriching the mucilage with tropical compounds.
After fermentation, the beans are slow-dried over 15 days on raised African beds, achieving stability and clarity.
The People
This lot is the fruit of Marlon Rojas’s return to his ancestral land: a third-generation coffee grower who abandoned a career as a pilot to revive his family’s farm. Working side by side with his uncles, he blends generational know-how with experimental innovation. 🍑🍍🍊 Their shared commitment is tangible in the cup: vibrant floral notes of elderflower, juicy passionfruit energy, and a tropical fruits base, offering a beautifully balanced and structured profile with a long lasting sweetness.