【Product Name】
Specialty Estate Coffee Beans-
Colombia Antioquia La Reserva Caturra Chiroso Anaerobic washed
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【Coffee Information】
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Colombia Antioquia La Reserva Caturra Chiroso Anaerobic washed
Winey, Berries, Guava pulp.
La Reserva(守護者莊園) is located on the outskirts of Ciudad Bolívar in Antioquia安蒂奧基亞省, Colombia. The name “La Reserva” reflects both conservation and preservation, as the estate is home to over 200 protected animal species coexisting with the coffee trees. The estate managers consider themselves guardians of the land and its flora and fauna, which is why the estate is aptly translated as “The Guardians’ Estate.”
Currently, La Reserva cultivates 13 specialty coffee varieties across its expansive 400-hectare estate—one of the largest in the region. However, not all of this land is planted with coffee: 100 hectares are preserved as natural forest, 120 hectares serve as ecological and watershed protection zones, and the remaining 180 hectares are dedicated to specialty coffee cultivation. In 2023, a traceability and origin tour brought visitors to La Reserva, where climbing the mountains above 2,000 meters offered breathtaking views and a deep sense of harmony between nature and human stewardship.
The estate is currently managed by Juan Felipe Ocampo, a highly proactive leader. A few years ago, the previous owner fell victim to the flooding of low-priced coffee on the market, which led to financial difficulties and the sale of the estate. After taking over, Juan transformed the farm to focus on specialty coffee cultivation, creating a path toward sustainability. Today, La Reserva offers a wide variety of specialty coffees for international buyers and also develops custom blends from its own beans to meet both flavor expectations and cost requirements.
Caturra
Caturra, the Arabica coffee variety, is a mutant of Bourbon and was first discovered in Brazil. The taste has a sour taste of lemon or citrus, and it has a fruity taste in terms of sweetness. Although the sweetness is not as good as Typica and Bourbon, the sweetness can be very good when properly roasted. The sweetness of Caturra is determined by the number and dosage of fertilizers applied by the grower, and the harvest period takes 2 years, and the cost of care is high, so the yield is still limited.
Arabica Variety – Chiroso
Chiroso is a locally rediscovered Arabica variety from the highlands of western Antioquia, Colombia. It is not a cultivated hybrid nor a copy of a competition star; rather, it is an indigenous varietal that has naturally evolved over time and been preserved by local farmers.
In the cup, Chiroso is known for its clean, focused floral aromas, with delicate notes of white flowers and orange blossom that are clear but subtle. The body is light and the structure precise, naturally evoking the high-quality floral coffees celebrated in specialty coffee. Due to its low yield and cultivation challenges, Chiroso is typically produced in micro-lots, making it one of the most sought-after varieties in the international specialty coffee scene in recent years.
Chiroso has performed exceptionally in Colombia’s Cup of Excellence (COE), winning first place in 2014 and 2020. Predominantly processed as washed coffee, its sweet and layered cup profile has earned widespread acclaim among green coffee buyers and roasters, and its flavor complexity is often compared to Ethiopian heirloom varieties and Geisha coffees.
Major Coffee Varieties
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses the following three processing methods, described below:
【Anaerobic Fermentation】
In this method, coffee cherries are placed in a sealed container filled with carbon dioxide, creating an oxygen-free environment. The low-temperature conditions slow down the breakdown of mucilage sugars and cause the pH level to decrease at a slower rate, extending the fermentation time. This process enhances sweetness and achieves a more balanced flavor profile. The slow and prolonged fermentation helps develop a smooth, rounded taste while preventing undesirable dryness or excessive acetic acid. The sealed environment also retains aromatic compounds, preventing them from evaporating. After the anaerobic process, the coffee is further processed using the passion honey method.
【Washed Process/ Wet Processed】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
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The Chiroso cherries from La Reserva are carefully hand-picked and sorted via flotation to remove any defective fruit. The cherries are then depulped and fermented anaerobically for 72 hours. Finally, the mucilage is washed off, and the beans are sun-dried for 8–12 days until reaching the ideal moisture level.
【Manufacturer Information】
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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