LA RESERVA ESPRESSO

Producer: Oswaldo Acevedo Gómez

El Roble Farm

 In the heart of the Santander region, Colombia, is the coffee gem Hacienda El Roble, located on the impressive Mesa de los Santos, a natural paradise surrounded by the majestic Chicamocha canyon. At an altitude of 1650 meters, with a temperate and clean climate, this farm not only produces coffee, but also protects a unique biodiversity, with more than 160 species of birds and 26 species of bats inhabiting its 330 hectares.

Since 1872, the Acevedo family has cultivated this corner of paradise, combining tradition and innovation. Today, under the direction of Oswaldo Acevedo, the farm grows more than 80 varieties of coffee, including the world-renowned Geisha, Mocca and HR61, also known as Umpalá, which in the Guane dialect means “where only the gods come.” The latter was rated one of the top three coffees in the world at an international auction in 2013 by Proud Mary in Australia.

Hacienda El Roble is more than a coffee plantation. It is an ecosystem where rare trees such as the Galopo, the Coffee Walnut and the Guayacán create a refuge for local fauna, and where 100% organic farming methods are practiced, certified by entities such as USDA, Rainforest Alliance and the Smithsonian Migratory Bird Center. In addition, biological pest control using birds and bats ensures a natural balance in the crop.

Mesa de los Santos coffee, the farm’s flagship brand, is famous for its sweet and smooth taste, conquering palates in Japan, the United States and Australia. This coffee has won more than 100 awards, including being recognized as the best coffee in Colombia.

The estate has also been transformed into an exceptional tourist destination. The boutique hotel within the estate offers an immersive experience, allowing visitors to wake up to birdsong, enjoy coffee therapy, participate in the coffee drying and fermentation process, and taste local cuisine.

In short, Hacienda El Roble not only produces some of the finest coffee in the world, but also offers an unparalleled experience for nature and coffee lovers, making each visit a unique memory.

Processing method detail:

The El Oak coffee farm begins its quality process with its collectors, educating them about the importance of collecting only the mature beans. After harvesting, these beans are taken to the coffee farm mill, on this site, a new selection is carried out manually to eliminate beans that do not meet an optimal maturity. The mature beans are deposited in tanks with water to discard poor quality beans, and from here, the cherries begin to be pulped. These coffee beans are left in open tanks with clean water for a period of 24 hours to help remove mucilage from the fruit in a washing process. Finally, these coffee beans are dried slowly and naturally in parabolic dryers for 19 days.