Colombia | La Reserva | Stonefruit Co-Ferment

Size: 250g Flavor Notes Passionfruit, Coconut, Peach Key Highlights Pitalito, Huila, Colombia 1720 masl Pink bourbon & Tabi varietals Co-Fermented Washed Process 72-Hour Aerobic Oxidation + 72-Hour Submerged Fermentation Floral, fruity, and silky Ideal for filter brewing Specifications / Coffee Details Producer: Marlon Rojas Farm: La Reserva Origin: Pitalito, Huila, Colombia Process: Stonefruit Co-Fermented, Washed Variety: Pink Bourbon & Tabi Altitude: 1720 masl Fermentation: 72 Hours Aerobic Oxidation + 72 Hours Submerged with Panela (sugar) & Microorganisms Drying: Paceras Harvest: June 2026 Format: Whole Bean Size: 250g They call this one "WILD BLEND". Two varieties, one stone fruit co-ferment, and plenty going on. Tropical, silky, and cleaner than the process might suggest. Grown by Marlon Rojas at La Reserva in Pitalito, Huila, this lot brings together Pink Bourbon and Tabi, two varieties known for floral and fruit-forward character. Marlon co-ferments the coffee with stone fruits to build sweetness, acidity, and more layers of fruit while keeping the cup clear and balanced. The process begins with 72 hours of aerobic oxidation in whole cherry before the coffee is pulped. It then moves into a submerged tank for another 72 hours of fermentation with stone fruits. Brix levels are monitored throughout, while panela is added as a food source for the microorganisms driving the fermentation. The process finishes with an ambient water wash. The coffee is then dried on paceras before being milled and prepared for export. In the cup, this reminds us of passionfruit and peach. This brings bright, juicy acidity, and coconut adding a softer, rounded sweetness. The body is silky, the acidity is lively, and the finish stays clean. There is a lot of fruit here, but it never feels messy or overdone. Why We Chose This Coffee We chose this lot because Pink Bourbon and Tabi work especially well together. Pink Bourbon brings the floral and fruit-forward side, while Tabi adds structure and keeps the cup balanced. What stood out most was how clean the coffee remains despite the complexity of the fermentation. The stone fruit adds flavour and dimension without taking over, leaving a cup that is tropical, layered, and easy to come back to.