Process Coffee – 250 g
La Reserva 22 Process is a naturally processed Colombian specialty coffee that reveals origin, innovation, and distinctive flavors in every cup.
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250 g Roast: Medium
Arabic Coffee
Variety: Castillo – Cenicafe 1
Processing method: Natural
Producer: Pablo Peña
Region of Origen: Valle del Cauca – Sevilla
La Chapolera Farm
Elevation: 1600 masl
Expect tasting notes like prunes, pineapple, yellow fruits, Panela (raw Sugar) and dark chocolate, leaving a light winy flavour after taste
Aroma: Floral, Pineapple, Chocolate, Caramel
Acidity: Balanced, Citric
Recommended Brew Method: From Espresso To Chemex, Versatile and sophisticate, no matter how you brew it.
Limited edition
La Reserva Process coffee is developed using natural processing method that highlight the unique character of each bean and its origin. Inspired by experimental techniques, La Reserva 22 Process offers a distinctive flavor experience that reflects innovation, traceability, and La Reserva 22 Colombian Coffee’s commitment to quality and excellence.
Producer: Pablo Peña
La Chapolera Farm
Pablo Peña is a first-generation Colombian coffee grower with over 20 years of experience and the current member of the Specialty Coffee Technical Board of Valle del Cauca. Through this role, he actively promotes the region as a leading territory for Colombian specialty coffee, combining technical excellence with social and community development.
At his farm, coffee is grown alongside banana, plantain, cassava, fruit trees, and apiaries for honey production—creating a diversified and resilient agroecosystem. Pablo is deeply committed to sustainability, implementing efficient water use, organic fertilizers, and biofertilizers to reduce environmental impact and preserve natural resources.
Pablo’s philosophy is simple and sincere:
“I don’t drink red wine—I drink specialty coffee, and I prefer it brewed in a French press.”
Processing method detail
Natural Process
This coffee is hand-harvested by Pablo and his team, selecting only cherries at peak ripeness to ensure exceptional quality. After harvest, the cherries are submerged in a saltwater solution to enhance bean selection, followed by careful manual sorting to remove any defects.
The selected cherries are then placed in sealed, oxygen-free containers and rested for 600 hours in Pablo’s on-farm cellar, allowing controlled anaerobic fermentation. Once fermentation is complete, the cherries are slowly dried for 45 days on African-style raised shadow beds, ensuring even drying and flavor development.
After drying, the beans are stabilized for 90 days, allowing the flavors to fully settle and mature. This meticulous process, spanning approximately 50 days of active processing, results in a naturally processed Colombian specialty coffee with depth, complexity, and a distinctive character.
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