La Reserva Colombia

Black Currant | Cacao Nibs | Toasted Almond Region: Antioquia Elevation: 1900 MASL Varietals: Chiroso Process: Anaerobic Honey 36 + 96 Hours The Coffee: Single source, and microlot selection ingle varietal, Chiroso, from La Reserva is a great example of the award winning strain (mutation of Caturra) recently discovered in Colombia. This coffee offers a cup quality we have found to be highly consistent and we’re excited for the opportunity to secure a bag. The coffee is certified organic and processed in what is called "Anaerobic Honey 36 + 96 Hours" where the cherries are bag fermented for 36 hours, pupled into a honey style then tank fermented anaerobically for 96 hours, then dried over 8 days. Roasted up light medium we have a complex cup that yields a lot in the way of tasting notes. They are Black Currant, Cacao Nibs, Toasted Almond, a hint of Sweet Nougat (reminiscent of Charleston Chew taffy), and touch of Pepper. Coupled with medium body and acidity we get a cup that brews great