RESERVA ESPECIAL
Filter & Espresso
30865 Labs
Medium
Model/Equipment
Raised-Bed Dried
Coffee Summary
Colombia
Typica
May 2025
Washed
Carefully washed and dried on raised beds, this lot highlights ripe fruit and cacao tones, ideal for modern filter brews.
Reserva Especial from Valle del Cauca delivers juicy notes of grape, panela, and dark berries, balanced with guava, arazá, and cacao. Medium body, clean finish, and perfect for V60, Chemex, or French Press.
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...
Sourced from smallholders in valleys with warm days and cool nights; volcanic‑influenced soils and mid‑altitudes foster ripe sweetness and pronounced berry notes.
Elevation influences coffee cultivation, impacting flavor and quality. Higher elevations offer cooler temperatures, slowing the growth of coffee cherries, allowing more time for complex sugar and flavor development. This results...
Caturra contributes sweetness and balance; Colombia adds acidity and florals; Castillo offers disease resistance and cacao‑like depth—together yielding a complex, reliable cup.
Main picking window after peak maturation. Selective hand‑harvest ensures high Brix cherries, translating to brighter fruit and cleaner fermentation.
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.
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...
Listing the roaster (e.g., Diedrich, Probat, Loring) communicates thermal style and repeatability, aiding wholesale partners and QC documentation.
Development targets first‑crack plus moderate post‑crack time to preserve tropical acidity while rounding tannins for a smooth, accessible mouthfeel.
Our year-round rigorous sourcing allows us to have an evergreen blend with a flavor profile of high quality while retaining our commitment to seasonal coffees. This amount of cupping and...
Unique identifier linking farm, harvest date, moisture/aw readings, and cupping results—useful for traceability and reordering consistency.
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.
Join the 2 collectors who already secured their unit
— Nicolas Escobar, Third Generation
Of original 1952 Typica plants
Only perfectly ripe cherries
Controlled to the degree
On African raised beds
Only the best make it
Maximum 15kg at a time
V60 02; Coffee: 15 g;
Water: 250 g at 93–94°C (199–201°F); Ratio: 1:16.7
Medium-fine (ca. 500–600 μm; similar to table salt)
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
If sour/under, grind finer or extend to 2:45. If bitter/dry, coarsen slightly or reduce temp to 92°C.
Chemex 6‑cup; Coffee: 30 g; Water: 500 g at 92–93°C (198–199°F); Ratio: 1:16.7
Medium (ca. 700–800 μm; slightly coarser than V60)
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
Paper is thick; if flat/dull, raise temp to 94°C or grind a touch finer. If astringent, coarsen.
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
For more clarity, after 4:00 skim and let grounds settle to 6:00, then decant without plunging. If muddy, coarsen.
Medium (ca. 650–750 μm)
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
Keep bed flat; if stalls, coarsen slightly or raise kettle height for a gentler flow.
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.
We pay farmers above market price to ensure sustainability and honor their craft. Every purchase supports families and preserves ancestral farming traditions.
Our exclusivity is intentional. With only 1,000 units per harvest, we guarantee quality over quantity.
From fair wages to eco-conscious farming, every step of our process reflects respect for people and the planet.
Every bag can be traced back to its origin in the Colombian Andes, ensuring authenticity and integrity.
We believe that quality is more than just flavor— it’s trust, integrity, and a relentless pursuit of excellence. That’s why we take extra steps to ensure that every cup of coffee you brew meets the highest standards of purity and safety.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.
The subject of paying for green coffee is inherently complicated. While the amount paid is very important, the payment terms and type of contract
These ratings do not signify the “ethical grade” of a purchased coffee, instead they are created to show data to everyone.
Since coffee was first sold, producers have sought to increase or maintain the price of their product.
This number represents the cost we incurred while the coffee was moved from the producing country to our roastery in Arkansas.
The subject of paying for green coffee is inherently complicated. While the amount paid is very important, the payment terms and type of contract
