From La Reserva farm in Pitalito, Huila, this rare Laurina natural showcases meticulous processing: 48 hours of oxidation, 5 days of anaerobic fermentation, and sun drying at 1,720 meters above sea level. Laurina (Bourbon Pointu) is prized for its naturally low caffeine content—about half that of regular arabica—without sacrificing flavor complexity. This natural process amplifies the variety's inherent sweetness and delicate character. Marlon Rojas, a third-generation coffee farmer and former commercial pilot, returned to his family's land to pursue specialty coffee. Working alongside his uncles at La Reserva, he combines traditional expertise with modern processing techniques to create exceptional quality coffees.

From La Reserva farm in Pitalito, Huila, this rare Laurina natural showcases meticulous processing: 48 hours of oxidation, 5 days of anaerobic fermentation, and sun drying at 1,720 meters above sea level. Laurina (Bourbon Pointu) is prized for its naturally low caffeine content—about half that of regular arabica—without sacrificing flavor complexity. This natural process amplifies the variety's inherent sweetness and delicate character. Marlon Rojas, a third-generation coffee farmer and former commercial pilot, returned to his family's land to pursue specialty coffee. Working alongside his uncles at La Reserva, he combines traditional expertise with modern processing techniques to create exceptional quality coffees.