The family behind the 295 Reserve
Behind every good coffee there is someone who chose to do the slow thing well. For the 295 Reserve, that someone is Jorge Libardo Diaz.
Jorge grows coffee on two farms, La Herradura and Alto Cascajal, in El Tambo, Narino. His family has done this for generations, passing down the knowledge of when to pick, how to sort, and how to coax the best out of the cherry. Nothing about it is rushed.
What makes his coffee stand out is the fermentation. Most coffee is fermented once. Jorge ferments twice: first the whole cherry for around twenty hours, then again in parchment for thirty. This double fermentation is slow and it is risky, but done right it builds a deeper, rounder sweetness and a cleaner finish. It is a technique the best producers in the world are chasing right now, and he has been doing it by hand.
The result cups at 86 points, with panela, chocolate and a bright citrus close. We tasted a lot of coffee before we found this. We are proud to put our name next to his.
The 295 Reserve arrives late September. Join the waitlist at info.cafe295.com/reserve.