8 current lots
Explore Reserve Green's current selection from Colombia. Compare producers, regions, processing methods, varieties, cup scores and tasting notes, then request a 150 g sample or a full-origin-bag quotation. Selected 15 kg options are confirmed by lot.
Request a Colombia full-bag quotation →Farm, producer and location details below reflect the confirmed information available for the current selection.
A classic washed Colombian Arabica offering dependable quality for espresso, filter and milk-based beverages. Its smooth body, pleasant sweetness and gentle acidity suit both single-origin roasting and premium blends.
This honey processed coffee is produced by one of our longest standing partners in Colombia, Juan Saldarriaga. Named after his father Luis, it is produced on one of the family’s farms, El Encanto, located in Ciudad Bolivar, Antioquia.
This lot is produced by Luz Marina Moncada, a third-generation coffee grower stepping into the world of specialty coffee. The coffee comes from Ciudad Bolívar, Antioquia. Harvest and post-harvest: The primary harvest at El Coco takes place from October to December, with a secondary fly crop in May. As with many traditional farms, cherries are picked by hand by a seasonal team of 25 pickers, supported year-round by 5 permanent workers. The entire family is involved in the operation, continuing a tradition that dates back to 1887. Cherries are dried in a mechanical dryer.
As a third generation farmer, Jhon Samboni works together with his wife and daughters on his farm, Santa Barbara, which he bought in 2018. He receives help from 10 permanent employees, and hires an additional 40 workers during the selective cherry picking season. Located in the town of Buenavista in the Huilan area of Algecira, his farm sits at an impressive altitude of 2050 masl. It is home to geisha, catuai, red bourbon, and castillo varieties. In terms of his vision, Jhon told our partners at Cuatro Vientos that he wishes to invest in food and infrastructure for his farm. This will allow him to develop his processes further and achieve high quality coffee, leading to better living conditions for his family and employees.
La Bonita is run by Rogelio Espinoza, a second generation coffee producer. The farm is 2ha in size and it is located in the village of Pinares, Huila, at 1400 masl. The varieties he cultivates are Gesha and Java. The harvest runs from April to June, with a second harvest (mitaka) taking place in September.
A washed microlot produced by Fernando Alvarez Martínez in Gigante, Huila. Antonio is a first-generation coffee producer and the owner of Finca San Antonio. Harvest & Post-Harvest: Fernando has been committed to manual harvesting. The coffee undergoes floating in a cement tank, followed by fermentation in a water-filled tank for 36 hours and drying under a canopy. Fernando works alongside his family, with two permanent workers and ten harvesters supporting production during picking season. His main harvest season occurs in May and June, with a secondary harvest (Mitaka) in October, November, and December.
COL-EXCELSO84A classic washed Colombian Arabica offering dependable quality for espresso, filter and milk-based beverages. Its smooth body, pleasant sweetness and gentle acidity suit both single-origin roasting and premium blends.
CO-24-018987.5This honey processed coffee is produced by an established producer in Colombia, Juan Saldarriaga. Named after his father Luis, it is produced on one of the family’s farms, El Encanto, located in Ciudad Bolivar, Antioquia.
CO-25-013587.5This lot is produced by Luz Marina Moncada, a third-generation coffee grower stepping into the world of specialty coffee. The coffee comes from Ciudad Bolívar, Antioquia. Harvest and post-harvest: The primary harvest at El Coco takes place from October to December, with a secondary fly crop in May. As with many traditional farms, cherries are picked by hand by a seasonal team of 25 pickers, supported year-round by 5 permanent workers. The entire family is involved in the operation, continuing a tradition that dates back to 1887. Cherries are dried in a mechanical dryer.
CO-25-013987.5Named after his father, this lot is produced by an established producer in Colombia, Juan Saldarriaga.
CO-24-033587As a third generation farmer, Jhon Samboni works together with his wife and daughters on his farm, Santa Barbara, which he bought in 2018. He receives help from 10 permanent employees, and hires an additional 40 workers during the selective cherry picking season. Located in the town of Buenavista in the Huilan area of Algecira, his farm sits at an impressive altitude of 2050 masl. It is home to geisha, catuai, red bourbon, and castillo varieties. In terms of his vision, Jhon told the team at Cuatro Vientos that he wishes to invest in food and infrastructure for his farm. This will allow him to develop his processes further and achieve high quality coffee, leading to better living conditions for his family and employees.
CO-25-013287.5La Bonita is run by Rogelio Espinoza, a second generation coffee producer. The farm is 2ha in size and it is located in the village of Pinares, Huila, at 1400 masl. The varieties he cultivates are Gesha and Java. The harvest runs from April to June, with a second harvest (mitaka) taking place in September.
CO-25-015086.5A washed microlot produced by Fernando Alvarez Martínez in Gigante, Huila. Antonio is a first-generation coffee producer and the owner of Finca San Antonio. Harvest & Post-Harvest: Fernando has been committed to manual harvesting. The coffee undergoes floating in a cement tank, followed by fermentation in a water-filled tank for 36 hours and drying under a canopy. Fernando works alongside his family, with two permanent workers and ten harvesters supporting production during picking season. His main harvest season occurs in May and June, with a secondary harvest (Mitaka) in October, November, and December.
CO-25-012587Punchy, process-driven and juicy, with red currant cordial, cacao nibs, spicy lactic berries, and a tangy dry chardonnay-like acidity. Light and clean with low levels of funk, increasing as it cools.