TheReserveSeries
Micro-lot offerings we have specially brought in for coffee enthusiasts. Geshas, co-ferments, experimental processes, and more. We have limited amounts of each of these premium offerings.
ThisSeason'sReserve
We hope you enjoy these installments of Provis' Reserve Series.
Edwin Noreña — El Alquimista
Edwin Noreña is an agroindustrial engineer with graduate studies in biotechnology. Friends call him El Alquimista — the Alchemist — for good reason: he chains fermentations in sequence, reusing the sugary runoff of one stage as both sugar source and solvent for the next.
This season we have two lots from Edwin at Finca Campo Hermoso in Circasia, Quindío, at 1,600–1,800 masl.
The Watermelon Lemonade Co-Ferment is a caturra harvested above 20 Brix, then processed through forty-eight hours of carbonic maceration in two-thousand-kilo tanks, followed by a seventy-two-hour yeast fermentation with allulose solution. Ten days sun-dried, ten days stabilized. The cup: watermelon candy, lemon-lime, floral finish.
The Thermoshock Gesha undergoes a hundred-and-sixty-hour submerged carbonic maceration in a bioreactor at 40°C, then black honey depulping with native yeast inoculation for seventy-two hours, and fifteen days of controlled greenhouse drying. The cup: wildflower honey, kiwi, jasmine, lemongrass.
The Next Release.
We'll send one email when a new lot lands. Nothing else.
Four steps. Worlds apart.
From high-elevation family farms in Quindío and southern Huila to our roastery in Kansas City.
High-elevation family farms in Quindío and southern Huila. Where Colombia rewrites what coffee can taste like.
Hand-picked at peak ripeness. Sorted by hand before processing begins.
Freshly roasted each week, dialed by hand through sample roasts until the cup is right.
Watermelon candy, lemon-lime, wildflower honey, kiwi, jasmine.