Somewhere Coffee - La Reserva Wild Stonefruit Co-Ferment

Notes: Passionfruit, Coconut, Peach

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.