Juan Felipe Ocampo grew up in Ciudad Bolívar, one of the main coffee regions in Antioquia. He bought this farm at the beginning of 2018 when the previous owners, due to insufficient funds from low coffee prices at the time, could no longer afford to keep it. The previous owners were traditional coffee growers and lacked knowledge about cultivating specialty coffee. 

The farm had been abandoned for more than three years at the time of purchase, with only 10 percent of the lots in production. However, Juan Felipe saw the potential in the high-altitude, fertile lands and took the initiative to revitalize this beautiful farm day by day. Nowadays they grow varieties like Tabi, Bourbon Chiroso, Chiroso, Geisha, Yellow Bourbon and more.  Today, this farm presents a very different picture. Since 2018, many things have changed under Juan Felipe’s care. The farm now has 60 hectares of productive land and is home to more than 20 different specialty coffee varieties. 

La Reserva enjoys a different climate from the main town; the high altitude makes the air fresher and less humid. However, the sun and rain patterns remain the same, creating the perfect synergy for producing high-quality specialty coffee. 

“La Reserva” is named for the nature reserve, where more than 70% of the land (340 hectares) is a protected natural reserve, home to various species, including endangered Andean bears, also known as spectacled bears. Other species thrive here as well, such as multiple species of butterflies, frogs, snakes, monkeys, and ocelots. The farm has two Manantial water sources used for all production processes without contamination. Once the water is used, it is then cleaned before returning to its source.  

Caturra Chiroso is a unique coffee variety that has gained significant attention in Colombia for its exceptional qualities. This variety was first discovered in the Antioquia region, where farmers noticed its unique characteristics compared to other coffee plants. Originating from the Caturra variety, the Chiroso variety is known for its elongated beans and a flavor profile that includes bright acidity, floral notes, and a pronounced sweetness, often described as having hints of tropical fruit and jasmine. What makes Caturra Chiroso particularly special is its resilience and adaptability to the local climate and growing conditions. Despite its discovery being relatively recent, it has quickly become a favorite among coffee connoisseurs and specialty coffee producers. The variety’s ability to thrive in high altitudes and its resistance to certain diseases make it a viable and sustainable option for many farmers in Colombia.  

For this lot of Caturra Chiroso, the coffee is harvested at its optimal point of ripeness and then taken to a wet mill to separate the high-quality beans from the defective ones. Subsequently, the coffee is fermented in its cherry inside bags for 36 hours, then pulped and fermented anaerobically in 200-liter sealed containers for 96 hours before being dried for approximately 8 days.

Imported by Ally Coffee