La Reserva

Region: Zamora Chinchipe
Producer: Richard Granda + Marlon Quevedo
Varietal: Sidra + Wush Wush
Process: DF Washed
Elevation: 1400-1600 masl
Source: Momos Coffee
Roast level: Very light
Roasted for: Mod Spro + Filter

Tasting Notes: Lavender, lemon zest, genmaicha, honey

Lavender notes appear subtly and intermittently, contributing a light floral accent that frames the cup. The primary focus, however, is a well-integrated citric acidity, led by lemon zest that brings vibrancy and lift to the profile. As the cup cools, a gentle bitterness and textural astringency reminiscent of genmaicha becomes more apparent, providing contrast and structure. This is rounded off by a soft, honeyed sweetness in the finish, lending balance and cohesion to the overall experience.

Clean and composed is how we would describe the cup if it was a person, with some zing to go along as a personality trait. Someone you can rely on to be there for you and get you through the toughest of times.

Nestled in the biodiverse highlands of southern Ecuador, Finca La Reserva is a relatively new yet ambitious coffee farm established in October 2020 by the Granda and Quevedo families. Situated in the Tapala neighborhood of Valladolid Parish, Palanda canton, within the Zamora Chinchipe province, the farm lies between the Ecological Reserves of Tapichalaca, Podocarpus, and Yacurí. ​

At an elevation of approximately 1,500 meters, La Reserva benefits from a unique microclimate that supports the cultivation of rare and exotic coffee varieties. Among these are Wush Wush and Sidra, both known for their complex flavor profiles and high cup quality.​

The processing method for this particular lot involves a meticulous approach to enhance the coffee's intrinsic qualities. After harvesting, the cherries undergo a 72-hour aerobic fermentation, a technique that allows for the development of nuanced flavors. Following fermentation, the beans are subjected to a washed process, ensuring clarity and brightness in the cup.​

La Reserva's commitment to quality and innovation in coffee processing has positioned it as a noteworthy producer in Ecuador's specialty coffee scene. The farm's dedication to sustainable practices and its strategic location amidst ecological reserves contribute to its reputation for producing exceptional coffees that reflect the rich biodiversity of the region.