La Reserva Classic – 340 g

La Reserva 22 Colombian Coffee presents this delicious coffee with the classic Colombian profile known worldwide by coffee lovers. It is an exquisite and versatile coffee, produced and roasted by the same families. Always guaranteeing the focus on producing a cup of high quality and undeniably fresh coffee that will be perceived by your palate.

PRODUCER: ASOCAFE TATAMA

Santuario, Risaralda – Colombia

Asocafé Tatamá is an association of specialty coffee producers founded in 2012, bringing together 95 coffee-growing families from the mountains of Santuario, Risaralda, Colombia. United by a shared passion for excellence, these families specialize in producing high-quality Colombian specialty coffee, from planting exotic varieties to carefully preserving and improving their farms.

At the heart of Asocafé Tatamá’s mission is sustainability and community well-being. Their work focuses on responsible agricultural practices, environmental care, and strengthening the coffee culture to create long-term prosperity for coffee-growing families in the region.

A Unique Terroir That Shapes the Cup

The farms of Asocafé Tatamá benefit from rich volcanic soils and a remarkable mountain microclimate. Warm winds rising from the Colombian valleys meet cool air descending from the Tatamá Natural Reserve, whose peaks reach up to 4,250 meters above sea level. This natural convergence creates ideal growing conditions, resulting in a distinctive, balanced, and refined coffee profile.

Through years of dedication, these family producers have perfected every stage of the specialty coffee journey—from sowing and harvesting to processing, roasting, and direct trade negotiation—ensuring consistency, traceability, and exceptional quality.

PROCESSING METHOD DETAIL:

Washed Colombian Coffee

Only fully ripe coffee cherries are hand-picked by Asocafé Tatamá families. Each batch undergoes a flotation process to remove impurities and defective beans, guaranteeing a clean and high-quality selection.

La Reserva Classic is produced using the washed process, a traditional Colombian method known for highlighting clarity and balance in the cup. After depulping, the coffee beans ferment in water for approximately 20 hours, allowing subtle fermentation to develop the smooth, clean, and balanced flavor profile that defines classic Colombian coffee.

Several producers within the association now use water-efficient equipment that removes both the husk and mucilage, significantly reducing water consumption and making the process more environmentally friendly.

Following fermentation, the coffee is dried slowly on parabolic drying beds for an average of 20 days, using natural sunlight to reach optimal humidity levels. Once dried, the parchment coffee is delivered to the collection center, where it is carefully evaluated to meet specialty coffee standards.

The coffee is then expertly roasted by the association, ensuring the best expression of its origin. Immediately after roasting, final flavor checks are performed before the coffee is packed and shipped directly to Canada, preserving freshness and quality.

From Colombia to Your Cup

At La Reserva 22 Colombian Coffee, we carefully oversee every step to ensure this Colombian coffee jewel arrives fresh, authentic, and full of character—from the hands of dedicated farmers to your cup.