Specialty coffee for Christmas Gift Process Coffee 250 g

Discover the craftsmanship behind every cup with Reserva 22 Coffee Process. Carefully crafted by our allied coffee producers. Each bean has undergone advanced processes that highlight its uniqueness. From traditional to experimental methods, this specialty line invites you to explore a range of flavors; all inspired by the vision of quality flavors of La Reserva 22 Colombian Coffee.

250 g Roast: Medium

Arabic Coffee Variety: Castillo – Cenicafe 1

Processing method: Natural

Producer: Pablo Peña

Region of Origen: Valle del Cauca – Sevilla

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

Producer: Pablo Peña

La Chapolera Farm

Pablo Pena, apart from being a first generation coffee grower with 20 years of experience, is the president of the special coffee technical table of the Valle del Cauca region, which works hard to uphold this region in Colombia as a specialty coffee producing territory, specializing in coffee-growing and social development; On his farm, he shares his coffee crop space with banana, plantain, cassava, and fruit trees, some other apiaries for honey production, and works on the ecological use of his processes such as the efficient use of water, use of organic fertilizers and biofertilizers… Pablo gives us a great message: “I don’t drink red wine, I drink specialty coffee and I prefer preparing it in a french press”.

Processing method detail:

This coffee is collected by Pablo together with other workers who collect these beans with a high degree of maturity. The collected coffee is submerged in a solution of salt water to provide better conditions to the grain. A manual selection is also carried out by the fleet and any beans that do not meet the standards of high quality coffee are discarded. These cherries are stored in sealed containers void of oxygen for a period of 600 hours and protected in Pablo’s cellar on his farm. Finally, these cherries are dried for 45 days in a “shadow canopy” (African shadow bed). After drying and harvesting the coffee beans, they are stabilized for a period of 90 days. 50 days of processing are necessary to obtain this process coffee.