Colombia La Reserva – Anaerobic Honey

Caturra Chiroso coffee beans, grown at an elevation of 1,900 meters in Colombia’s Antioquia region, have been processed using the honey method with a 36 + 96-hour anaerobic fermentation process.

Characterized by its light body and elegant profile, this coffee offers a refreshing profile with floral aromas and notes of lemon and citrus. Its caramel sweetness is balanced by hints of raspberry, strawberry, and yellow fruit, creating a complex and refined tasting experience.

• Region: Antioquia, Colombia
• Altitude: 1,900 m
• Process: Anaerobic Honey (36 + 96-hour fermentation)
• Harvest Year: 2025/2026
• Cupping Score: 88.00

With its light body, vibrant acidity, and layered aromatic profile, it excels in filter coffee and pour-over brews. Discover Colombia’s modern and innovative coffee character.