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Colombia La Reserva Wild Stonefruit Co-Ferment from Somewhere Coffee Co.
  • Colombia La Reserva Wild Stonefruit Co-Ferment from Somewhere Coffee Co.
  • Colombia La Reserva Wild Stonefruit Co-Ferment, image 2
  • top-down view of golden-yellow coffee beans soaking in a blue barrel, highlighting the 72-hour submerged fermentation phase with panela and microorganisms for the experimental co-fermented washed Bourbon Rosado and Tabi lot at La Reserva Farm in Pitalito, Huila, for Somewhere Coffee.
  • A macro close-up of the parchment coffee beans after their unique 72-hour aerobic and submerged co-fermentation process at La Reserva Farm, revealing a mix of golden and deep brown hues from the panela and microorganisms, crafted for Somewhere Coffee.
  • Freshly harvested, vibrant red coffee cherries filling a yellow plastic bucket at La Reserva Farm in Pitalito, Huila. These high-altitude Bourbon Rosado and Tabi cherries, grown at 1720 masl, are destined for Somewhere Coffee's experimental stone fruit co-fermented washed process.
  • Producer Marlon Rojas intensely focused as he uses a long stirring tool to agitate the coffee beans inside a white-tiled fermentation tank at La Reserva Farm in Pitalito, Huila, managing the precise 72-hour submerged oxidation process for Somewhere Coffee.
  • Close-up of a farmer's hands meticulously hand-picking perfectly ripened orange and red coffee cherries from the branch at La Reserva Farm in Pitalito, Huila, ensuring only the highest quality fruit is selected for Marlon Rojas' co-fermented washed experimental lot for Somewhere Coffee.
  • The golden parchment coffee spread evenly across elevated Pacera drying beds inside a protective greenhouse at La Reserva Farm in Pitalito, Huila. The distinct raked grooves ensure even airflow during the final drying stage of the high-altitude Tabi and Bourbon Rosado beans for Somewhere Coffee.
  • Producer Marlon Rojas crouching low in the lush, humid soil to inspect a healthy young coffee seedling at La Reserva Farm in Pitalito, Huila. This image showcases his hands-on commitment to the future harvests and sustainable farming behind Somewhere Coffee's premium micro-lots.
  • Colombia La Reserva Wild Stonefruit Co-Ferment, image 10
  • Colombia | La Reserva | Wild Stonefruit Co-Ferment
  • Colombia | La Reserva | Wild Stonefruit Co-Ferment
Colombia | La Reserva | Wild Stonefruit Co-Ferment
$35.00

Pickup available at Somewhere | Gratitude Coffee

Usually ready in 2-4 days

Colombia | La Reserva | Wild Stonefruit Co-Ferment

Default Title

Somewhere | Gratitude Coffee

Pickup available, usually ready in 2-4 days

161-897 Pembina Rd
Sherwood Park AB T8H 3A5
Canada

587-746-0456
Free Shipping on orders $50+
Description

Size: 250g

Flavour Notes

Passionfruit, Coconut, Peach

Key Highlights

  • Pitalito, Huila, Colombia
  • 1720 masl
  • Pink bourbon & Tabi varietals 
  • Co-Fermented Washed Process
  • 72-Hour Aerobic Oxidation + 72-Hour Submerged Fermentation
  • Floral, fruity, and silky
  • Ideal for filter brewing

Specifications / Coffee Details

  • Producer: Marlon Rojas
  • Farm: La Reserva
  • Origin: Pitalito, Huila, Colombia
  • Process: Stonefruit Co-Fermented, Washed
  • Variety: Pink Bourbon & Tabi
  • Altitude: 1720 masl
  • Fermentation: 72 Hours Aerobic Oxidation + 72 Hours Submerged with Panela (sugar) & Microorganisms
  • Drying: Paceras
  • Harvest: June 2026
  • Format: Whole Bean
  • Size: 250g

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.

Why We Chose This Coffee

We 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.

What 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.

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