Specialty coffee is becoming increasingly popular around the world, as coffee enthusiasts choose it for its flavors and aromas. Join us for a step-by-step journey and learn about the processes we undergo at La Reserva 22 Colombian Coffee to achieve those exceptional flavors and aromas in your cup
We identify and select the best plantations, varieties, and coffee-producing regions. Each region has unique characteristics, such as altitude, climate, and soil, which influence the flavor and fragrance of the beans.
To meet our quality assurance policy, it is essential to work with coffee growers who follow sustainable and ethical farming practices, ensuring high-quality coffee.
The coffee is harvested and processed
appropriately. The maturity of the fruits is crucial,
as they reach their maximum flavor potential
when harvested at the optimal ripeness. As a
result, only 100% ripe cherries are selected
After the fruit harvesting process,
the beans are again inspected,
discarding any physically
damaged grains. Subsequently,
the cherries are then placed in
tanks with water to wash them,
where simultaneously,
undeveloped or low-density
beans oat and are discarded
The best coffee fruits have already been selected, and the coffee growers, according to the variety of coffee and the flavor characteristics they wish to achieve, they wish to achieve. They wish to achieve. The most convenient processing method is chosen, which is explained below
• Washed process: After pulping the harvested cherries, the beans are fermented either dry or in water for a period determined by the coffee grower, then washed. In this process, the beans must absorb the necessary sugars throughout the entire process. The result is balanced coffee betwen sweetness and acidity.
• Natural or dry process: The coffee cherries are left to dry whole, without being pulped, under the sun, typically on supports called African beds. The result is coffee with more body, fruity, and winey flavors.
• Honey process: It involves removing the pulp from the coffee cherries, leaving the substance covering the bean called mucilage. Depending on the amount of mucilage and the drying process, the resulting coffees are called: Yellow Honey, Red Honey, and Black Honey. Drying is key to ensuring coffee quality. The result is sweet coffees with moderate acidity and fruity notes.
• Differentiated processes: These processes are more advanced, and the farmer can process their coffee using hybrid methods; for example, they can process coffee using the Honey method, letting it ferment in cherry for a certain time, then pulping it, and drying the coffee beans. Some coffees are dried in spaces with controlled temperatures. In conclusion, differentiated processes offer a world without limits where excellent flavor and fragrance attributes are highlighted.
Finally, after being processed, the coffee is ready to make a long journey from Colombia to Canada, where it will be roasted by knowledgeable hands in this art, to deliver the maximum expression of each coffee bean grown in the Colombian mountains. Each of these steps can jeopardize the specialty classification if quality has not been maintained through all previous stages; then the batch will be discarded and
will not be offered to our customers.
