The palate-pleaser
Country
Colombia
Region
Huila
farm
Finca La Reserva
Producer
Marlon Rojas
Variety
Ají Bourbon
Mounting height
1700–1760 m.a.s.l.
Preparation
Honey
Redcurrant, chocolate mousse & white flowers
Round and smooth mouthfeel
Elegant and balanced
This coffee flatters the palate with its elegant balance - like a chocolate cake with fresh redcurrants. It is reminiscent of the first warm day of spring, when the trees are in full bloom and the air smells of new beginnings. As a drip or espresso, it is as gentle and harmonious as a walk in the park when the world is bathed in soft white.
Medium coarsley ground coffee: 15g
Water: 250ml
Temperature: 94°C
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First pour: Let coffee bloom with 50ml of water for 30sec
Second pour: Fill up gently wetting the entire coffee bed until 250ml
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Total extraction time: 2min 30sec
Fine ground coffee: 20g
Extraction volume for 2 espressi: 45g
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Extraction time: 26sec
Marlon comes from a family with a long coffee tradition, but initially decided to train as a pilot. In 2020, he re-dedicated himself to the coffee industry and immersed himself in barista skills, cupping and the international coffee market. The generational change in his family led him to specialise in coffee tasting. He trained at SENA and worked with Colombia's 2019 cupping champion, Carlos Cerquera. These experiences motivated him to grow coffee himself and take over all stages of production.
In addition to production, Marlon set up his own company, focusing on high quality coffees such as Ají Bourbon, Gesha, Pink Bourbon, Sidra and Wush Wush. He combines innovative growing methods with targeted fermentation and shade management to produce outstanding cup profiles. He also advises his family on speciality coffee production and is co-founder of La Reserva Coffee. In 2024, he became Colombia's National Cupping Champion, underlining his commitment to the highest quality coffee.
Situated between 1,700 and 1,760 metres above sea level, Pitalito offers ideal conditions for coffee, with temperatures ranging from 12°C to 28°C and high humidity. After selective harvesting, the cherries are floated and sanitised before fermenting for 36 hours in sealed containers. This is followed by a further 72-hour fermentation with the adhering mucilage. Drying takes place slowly over 12 to 20 days in a drying plant or on raised beds.
