La Reserva Classic 340 g

Producer: ASOCAFE TATAMA

Asocafé Tatamá is an association of specialty coffee producers founded in 2012, bringing together 95 families from the mountains of Santuario, Risaralda, which have specialised in the production of high quality coffee, starting from the planting of exotic varieties, conserving and improving the established cultivations with much dedication with focus on the care of the natural resources as they establish it in their mission ‘To promote the development of organizational, productive and environmental processes that elevate the sustainability of the coffee culture and generate well-being to the coffee families of the municipality of Santuario.

Thanks to their soils and the convergence of warm winds coming from the Colombian valleys that when mixed with the cold winds coming from the mountains of Santuario and from the Tatamá hill (natural reserve), which reaches an altitude of 4250 meters above sea level, creates a microclimate that provides unique characteristics that result in a differentiated coffee of high quality. These family producers have specialized in the perfection of specialty coffee and develop the process of the coffee production chain, which goes from sowing, analysis, roasting and negotiation.

Processing method detail:

The high quality coffee harvested by the families belonging to the association guarantees that each of its members has picked only the ripe beans from their coffee plantations and that they have undergone a flotation process to remove impurities and defective beans. The method of handling the coffee beans harvested to obtain La Reserva Classic is the washing process; a machine called depulper is used to remove the husk from each coffee bean and then placed in tanks with water for an average period of 20 hours which allows a short fermentation in the absence of oxygen and which helps to develop the profile of Colombian smooth and balanced coffee flavour, it should be noted that several members of the association have begun to use special equipment that apart from removing the husk, also removes the muscilage with low water consumption making the washing process more friendly to natural resources.

After the coffee has passed through a fermentation process, it is taken to a parabolic dryer beds for an average period of 20 days, where the humidity of the green beans is removed with the help of the sun obtaining a coffee bean with low humidity (parchment coffee), which is taken to the collection centre where the quality and compliance with the parameters of speciality coffees is verified before being roasted by the association’s expert who has the knowledge and experience required to obtain the best expression of Colombian coffee; Finally and immediately after the coffee has been roasted, the final flavours that guarantee the exquisite taste will be verified, packed and sent directly to Canada.

At La Reserva 22 we take care that this Colombian jewel arrives directly to your hands.