On the cupping table:

Super juicy and fruity! Very clean with tasting notes of mango and fig and star anise, bright aciidity like bergamot and sweetness like dates.  Delicious filter and light bodied fruity espresso.

Coffee grower:

High in the hills of southern Huila, where the Andes cradle the birthplace of the
Magdalena River and the land still whispers stories from ancient civilizations, you’ll
find La Reserva, a farm built on tradition, rediscovery, and passion.

Marlon Rojas, a proud Q Arabica Grader and co-founder of La Reserva Coffee, didn’t always see himself back among the coffee  trees. Born into a family of growers, he chose a different path early on,  earning his wings as a  professional pilot. But a few years ago, during one of his flights abroad, he began to sense that  his true landing spot wasn’t in another airport, but back home in Colombia, right on the slopes  where his grandfather and uncles had long cultivated coffee.

“The pandemic was a turning point,” Marlon reflects. “It brought me back to coffee. What started as a return quickly became a passion, a dream, and a life project.”
Since then, Marlon has immersed himself in the world of specialty coffee. He now works closely with  his uncles at La Reserva, combining their generations of field experience with his own training in  cupping, processing, and quality control. The farm focuses on producing exceptional microlots,  cultivating varieties like Geisha, Bourbon Ají, and Sidra,  all carefully selected to express the richness of Huila’s terroir.

Over the last four years, Marlon’s curiosity has led him even further — competing in national  coffee  championships  across  Colombia.  What  began  as  a  hobby  soon became a pursuit of excellence. In 2025, he became the first coffee grower to win the Colombian Cup Tasters Championship, earning the honor of representing his country at the World Cup Tasters Championship during the World of Coffee in Geneva.

Processing:

Handpicked harvest. Cherries are washed a dried in 22 to 26 days on canopy.

Bourbon Ají

Borbon Aji variety is new on the market since it was discovered 20 years ago in the Brussels region, Pitalitodistrict. This variety was discovered by the growers when perceiving the smells that were found around them. The uniqueness of this variety is that it stings the producers' hands when they are harvesting. It has been a variety with many unusual qualities, such as the particular chilly flavor, hence the name.