Limited Edition: Only 1000 of 1,000 Units Available - Offers Ends in 48 Hours

RESERVA ESPECIAL

Coffee Summary

Careful washing and raised‑bed drying preserve cleanliness and clarity while highlighting ripe fruit and cacao tones—perfect for modern filter brews.

Reserva Especial showcases the richness of Valle del Cauca with a juicy, confectionary profile. This washed lot, dried on raised beds, delivers an intense grape and dark‑chocolate fragrance with aromas of panela and dark berries. In the cup you’ll find balanced, medium acidity, clear notes of guava, arazá, and cacao, and a medium body that resolves in a clean, pleasantly short finish. Ideal for filter methods such as V60, Chemex, and French Press.

Extraction

Filter, French Press, Chemex, V60

Best clarity and fruit separation in V60/Chemex at medium grind, 92–94°C water. French Press enhances body and cocoa; adjust ratio to 1:15–1:16 for balance.

Inventory

244mg / 12oz

Unique identifier linking farm, harvest date, moisture/aw readings, and cupping results—useful for traceability and reordering consistency.

Roast Level

Medium

Development targets first‑crack plus moderate post‑crack time to preserve tropical acidity while rounding tannins for a smooth, accessible mouthfeel.

Production Roaster

Model/Equipment

Listing the roaster (e.g., Diedrich, Probat, Loring) communicates thermal style and repeatability, aiding wholesale partners and QC documentation.

Drying

Raised-Bed Dried

Raised-beds are scaffold like structures that elevate perforated trays that hold coffee parchment or cherries. This has high airflow and yields a longer drying time. Raised-beds are scaffold like structures...

Abstract

Careful washing and raised‑bed drying preserve cleanliness and clarity while highlighting ripe fruit and cacao tones—perfect for modern filter brews.

Reserva Especial showcases the richness of Valle del Cauca with a juicy, confectionary profile. This washed lot, dried on raised beds, delivers an intense grape and dark‑chocolate fragrance with aromas of panela and dark berries. In the cup you’ll find balanced, medium acidity, clear notes of guava, arazá, and cacao, and a medium body that resolves in a clean, pleasantly short finish. Ideal for filter methods such as V60, Chemex, and French Press.

Origin

Colombia, Valle del Cauca

Sourced from smallholders in valleys with warm days and cool nights; volcanic‑influenced soils and mid‑altitudes foster ripe sweetness and pronounced berry notes.

Variety

Blend of Caturra, Colombia, and Castillo

Caturra contributes sweetness and balance; Colombia adds acidity and florals; Castillo offers disease resistance and cacao‑like depth—together yielding a complex, reliable cup.

Harvest

May 2025

Main picking window after peak maturation. Selective hand‑harvest ensures high Brix cherries, translating to brighter fruit and cleaner fermentation.

Process Method

Washed/h3>

Cherries are depulped, fermented to remove mucilage, thoroughly washed, and dried on raised beds—resulting in high clarity, sparkling acidity, and a focused cacao finish.

WHY JUST 1000 UNITS?

To Ensure The Highest Quality Production Is Strictly Limited
  • 2 hectares dedicated to the cultivation of our most premium coffee
  • Manual selection, bean by bean
  • 21 days of drying in African beds.
  • Only 30% meet our standards.

Units Sold: 492 of 1000

Join the 2 collectors who already secured their unit

492 1000

Exclusive Flavor Profile

A symphony of flavors that begins with silky chocolate, evolves into ripe fruits, and ends with a citrus touch that invites another sip

THREE GENERATIONS, ONE OBSESSION, ONE THOUSAND PERFECT UNITS.

My grandfather used to say: 'Coffee doesn't rush, it waits.' That's why we only produce 1,000 units per year. Each bag carries our family name, and that means everything to us."


— Nicolas Escobar, Third Generation

Exclusivity Isn't Marketing, It's Mathematics

Only 2 hectares

Of original 1952 Typica plants

Hand selection

Only perfectly ripe cherries

72-hour fermentation

Controlled to the degree

21 days drying

On African raised beds

70% discarded

Only the best make it

Micro-batch roasting

Maximum 15kg at a time

Those Who Know, Know!

In 20 years of tasting premium coffees, I've never experienced anything like this. I bought 3 units and regret not buying 10.
Carlos Mendoza
Executive Chef, Mexico
The complexity of flavors is extraordinary. Each cup is a different experience. Worth every penny of the price.
Isabella Romano
Coffee Sommelier, Italy
I've tried the world’s most expensive coffees. This is in my top 3. The exclusivity makes it even more special.
James Thompson
Collector, USA

Why $58?

Commercial Coffee

$12–15

  • Mass production
  • Mixed origins
  • No traceability
  • Supermarket quality

Specialty Coffee

$25–30

  • Large batches
  • Single origin
  • Basic traceability
  • Widely available

HERENCIA ANCESTRAL

$58

  • Only 1,000 units
  • Specific farm + family
  • 72-year history
  • Numbered certificate

Your Purchase Is Protected

Join the 1,000 Lucky Ones This Year

 Only 998 units left of this historic harvest
Days
Hours
Minutes
Seconds

Extraction Guides

Overview

V60 02; Coffee: 15 g;
Water: 250 g at 93–94°C (199–201°F); Ratio: 1:16.7

Grind

Medium-fine (ca. 500–600 μm; similar to table salt)

Recipe

0:00 Bloom 40 g, stir/swirl gently 0:30 Center pour to 150 g
1:15 Spiral pour to 250 g Drawdown target: 2:15–2:45

Note:

If sour/under, grind finer or extend to 2:45. If bitter/dry, coarsen slightly or reduce temp to 92°C.

Overview

Chemex 6‑cup; Coffee: 30 g; Water: 500 g at 92–93°C (198–199°F); Ratio: 1:16.7

Grind

Medium (ca. 700–800 μm; slightly coarser than V60)

Recipe

0:00 Bloom 60 g, swirl
0:45 Slow center pour to

300 g
1:45 Spiral/center to 500 g
Drawdown target: 3:45–4:30

Note:

Paper is thick; if flat/dull, raise temp to 94°C or grind a touch finer. If astringent, coarsen.

Overview

Press pot; Coffee: 18 g; Water: 300 g at 93°C (199°F); Ratio: 1:16.7

Grind

Medium‑coarse (ca. 900–1100 μm; coarse sand)

Recipe

Recipe
0:00 Add coffee + water, quick stir
0:30 Break crust, skim foam
4:00 Gently push plunger to just below surface; don’t compact
4:15 Decant immediately

Note:

For more clarity, after 4:00 skim and let grounds settle to 6:00, then decant without plunging. If muddy, coarsen.

Overview

Kalita 185; Coffee: 20 g; Water: 320 g at 93°C (199°F); Ratio: 1:16

Grind

Medium (ca. 650–750 μm)

Recipe

0:00 Bloom 50 g, swirl
0:35 Pulse to 170 g
1:30 Pulse to 240 g
2:10 Pulse to 320 g
Drawdown target: 3:00–3:30

Note:

Keep bed flat; if stalls, coarsen slightly or raise kettle height for a gentler flow.

True Value, Beyond Numbers

We as a company believe that transparency is unbelievably important. The point of listing things below is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how specialty coffee can be different than other commodity industries.

Fair Payment & Sustainability

We pay farmers above market price to ensure sustainability and honor their craft. Every purchase supports families and preserves ancestral farming traditions.

Limited Harvest

Our exclusivity is intentional. With only 1,000 units per harvest, we guarantee quality over quantity.

Ethical Practices

From fair wages to eco-conscious farming, every step of our process reflects respect for people and the planet.

Traceability

Every bag can be traced back to its origin in the Colombian Andes, ensuring authenticity and integrity.

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