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 lot is a pink bourbon from Finca Campo Hermoso in Circasia, Quindío, at 1,600–1,800 masl. Twenty-four hours whole-cherry anaerobic, then a forty-eight-hour carbonic maceration. The cherry is depulped and co-fermented for seventy-two hours with the mossto from the first two stages alongside green apple and dried fruit must, then dried unwashed on raised beds — honey-style. The Green Apple Co-Ferment tastes like caramel apple, mojito, kiwi, green apple pie, and molasses.
Juliana Guevara & Wbeimar Lasso
A Gesha separation from southern Huila is a rare thing. This microlot comes from Finca La Terraza, a small family farm in La Argentina, Huila, run by Juliana Guevara and her husband Wbeimar Lasso — a Colombian Cup Tasters Champion, agroindustrial engineer, and third-generation producer. In 2016 they founded Terra Coffee SAS, a producer group that works with the Terra Verde association in Huila (120 partner families) and Ecoterra in Nariño (140 families) to push smallholder quality. The farm sits at 1,900–2,000 masl; cold nights at elevation slow cherry maturation, fermentation, and drying alike.
The lot is a fermented honey: depulped, then fermented 48 hours in sealed tanks with the mucilage partially broken down but never rinsed. The sticky parchment moves to a solar drier for five days and then to raised beds for another twenty — twenty-five days of drying in total, with a 15–20 day rest afterwards. The retained mucilage pushes transformed sugars and organic acids directly into the seed.
The cup: jasmine, apricot, honey, vanilla, brown sugar, mandarin orange. A cake-like sweetness, the powdery florals and tea-like clarity characteristic of Panama-lineage Gesha, a silky medium body, a long clean finish.
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.
Roasted Mondays, dialed by hand through sample roasts until the cup is right.
Caramel apple, mojito, kiwi, green apple pie, molasses.