{"product_id":"colombia-la-reserva-wild-blend","title":"Colombia | La Reserva | Stonefruit Co-Ferment","description":"\u003ch3 class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eSize: 250g\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003ePassionfruit, Coconut, Peach\u003c\/p\u003e\n\u003ch3 class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eKey Highlights\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003ePitalito, Huila, Colombia\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e1720 masl\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eBourbon Rosado \u0026amp; Tabi varieties\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCo-Fermented Washed Process\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e72-Hour Aerobic Oxidation + 72-Hour Submerged Fermentation\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eFloral, fruity, and silky\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eIdeal for filter brewing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eSpecifications \/ Coffee Details\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eProducer: Marlon Rojas\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eFarm: La Reserva\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eOrigin: Pitalito, Huila, Colombia\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eProcess: Stonefruit Co-Fermented, Washed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eVariety: Pink Bourbon \u0026amp; Tabi\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAltitude: 1720 masl\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eFermentation: 72 Hours Aerobic Oxidation + 72 Hours Submerged with Panela (sugar) \u0026amp; Microorganisms\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eDrying: Paceras\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHarvest: June 2026\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eFormat: Whole Bean\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSize: 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThey 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.\u003c\/p\u003e\n\u003cp\u003eGrown 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eThe coffee is then dried on paceras before being milled and prepared for export.\u003c\/p\u003e\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\u003ch3\u003eWhy We Chose This Coffee\u003c\/h3\u003e\n\u003cp\u003eWe chose this lot because Pink Bourbon and Tabi work especially well together. Pink Bourbon brings the floral and fruit-forward side, while Tabi adds structure and keeps the cup balanced.\u003c\/p\u003e\n\u003cp\u003eWhat stood out most was how clean the coffee remains despite the complexity of the fermentation. The stone fruit adds flavour and dimension without taking over, leaving a cup that is tropical, layered, and easy to come back to.\u003c\/p\u003e","brand":"Somewhere Coffee Co.","offers":[{"title":"Default Title","offer_id":47943308279973,"sku":"250g-CLRWB","price":34.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/1828\/1381\/files\/Website_images_18.png?v=1785477877","url":"https:\/\/somewherecoffee.ca\/products\/colombia-la-reserva-wild-blend","provider":"Somewhere Coffee Co.","version":"1.0","type":"link"}