Marlon is a third-generation coffee farmer. A few years ago, in search of better opportunities, he became a professional commercial pilot. However, during one of his trips abroad, he realised that the true potential was in Colombia, specifically on his family’s farm. This discovery led him to dedicate himself to specialty coffee production, where he found his true calling.
His farm, “La Reserva,” is a family venture where Marlon works alongside his uncles. The farm is located in the municipality of Palestina, with an extension in Pitalito, in the Colombian region of Huila. The expertise of his uncles, combined with his training in coffee cupping, production, and sales, has enabled him to create a product that meets high-quality standards.
The journey of Borbon Pasiflora begins with a meticulous handpicking of only ripe cherries. This is followed by a 24 hour pre-fermentation, during which the cherries are left intact. The cherries are then depulped and semi-washed to remove the outer skin while retaining some mucilage, essential for the next transformative step.
A 48 hour anaerobic fermentation takes place in sealed tanks. During this stage, the coffee is submerged with fresh passion fruit, introducing a natural co-fermentation element. This innovative approach enhances the complexity and tropical character of the coffee, as the passion fruit’s organic compounds interact with the coffee’s natural sugars in the oxygen-free environment.
Drying takes place on raised beds over 15 days, to ensure even moisture evaporation and preservation of its intricate flavours. The slow drying process also locks in the tropical and floral notes introduced during fermentation. Finally, the coffee undergoes a 15 day stabilization period in a dark room.
- Region: Huila
- Country: Colombia
- Elevation: 1,650 - 1,750 masl
- Variety: Borbon
- Process: Semi-washed
Espresso and Filter
Espresso
