








Finca La Reserva (Ecuador, Washed)
THE DETAILS
Country: Ecuador
Producers: Richard Granda & Marlon Quevedo
Farm: Finca La Reserva
Varietal: Sidra
Process: Washed
Notes: Plum, cherry, mango, rosemary
Mood: Enchanting, mesmerizing, complex
Genre: Fantasy
FULFILMENT POLICY
We roast on weekends. Orders placed Saturday - Friday will be shipped the following Monday.
RICHARD GRANDA & MARLON QUEVEDO AND FINCA LA RESERVA
Finca La Reserva is located in the Zamora Chinchipe province of Ecuador, and is run by associates Richard Granda and Marlon Quevedo. They started this journey about four years ago, aiming to grow exclusive and exotic varieties and we’re so glad that they did.
This washed Sidra is reflective of their quest to place Finca La Reserva on the map for high quality coffees with a strict focus on quality and immaculate attention to processing.
Their washed process is a little different, in that they do a 48 hour dry fermentation with the seeds in the cherry, before depulping them and then fermenting them in water for another 24 hours to remove the mucilage. They are then dried on raised African beds for up to 28 days, constantly moving them to ensure uniform drying.
THE DETAILS
Country: Ecuador
Producers: Richard Granda & Marlon Quevedo
Farm: Finca La Reserva
Varietal: Sidra
Process: Washed
Notes: Plum, cherry, mango, rosemary
Mood: Enchanting, mesmerizing, complex
Genre: Fantasy
FULFILMENT POLICY
We roast on weekends. Orders placed Saturday - Friday will be shipped the following Monday.
RICHARD GRANDA & MARLON QUEVEDO AND FINCA LA RESERVA
Finca La Reserva is located in the Zamora Chinchipe province of Ecuador, and is run by associates Richard Granda and Marlon Quevedo. They started this journey about four years ago, aiming to grow exclusive and exotic varieties and we’re so glad that they did.
This washed Sidra is reflective of their quest to place Finca La Reserva on the map for high quality coffees with a strict focus on quality and immaculate attention to processing.
Their washed process is a little different, in that they do a 48 hour dry fermentation with the seeds in the cherry, before depulping them and then fermenting them in water for another 24 hours to remove the mucilage. They are then dried on raised African beds for up to 28 days, constantly moving them to ensure uniform drying.
THE DETAILS
Country: Ecuador
Producers: Richard Granda & Marlon Quevedo
Farm: Finca La Reserva
Varietal: Sidra
Process: Washed
Notes: Plum, cherry, mango, rosemary
Mood: Enchanting, mesmerizing, complex
Genre: Fantasy
FULFILMENT POLICY
We roast on weekends. Orders placed Saturday - Friday will be shipped the following Monday.
RICHARD GRANDA & MARLON QUEVEDO AND FINCA LA RESERVA
Finca La Reserva is located in the Zamora Chinchipe province of Ecuador, and is run by associates Richard Granda and Marlon Quevedo. They started this journey about four years ago, aiming to grow exclusive and exotic varieties and we’re so glad that they did.
This washed Sidra is reflective of their quest to place Finca La Reserva on the map for high quality coffees with a strict focus on quality and immaculate attention to processing.
Their washed process is a little different, in that they do a 48 hour dry fermentation with the seeds in the cherry, before depulping them and then fermenting them in water for another 24 hours to remove the mucilage. They are then dried on raised African beds for up to 28 days, constantly moving them to ensure uniform drying.
Got time for a story?
Along with tasting notes, our coffees come with memory notes—a mouthful of words to contextualize what you’re drinking.
Alchemy of Ambition
Dropping anchor with the twin spires of Citadel Montjuïc in sight, Tomas touched the carved stone in his pocket. Goddess Aqualia had spared the crew. Setting off without a fitting sacrifice to the pantheon had been foolish, and Tomas preferred not to dwell on his alternate fate – one knotted too tightly to the sacrilegious Captain and his silly little plum cloak.
To the alchemist, this port meant one thing: a chance to source a powerful, exotic component. His latest concoction, a cherry tonic, stunned Pashtan with its ability to grant its drinker power of levitation, and he had promised a new batch on the return journey, but this time she wanted permanent flight.
Tomas tucked a sprig of rosemary into his breast pocket – the streets of the citadel would smell foul. He disembarked and navigated through the dockside chaos, making way for the Upper Market. Spell-fruit traders from the Floating Archipelago were rumoured to arrive with the moonrise, and he had no time to lose.
A turbaned merchant hissed out, ‘Signor to come this way please! I bring mango from the Shimmering Lands.’ Kumquat, zucchini, broccolini. As a purveyor of ingredients with singular qualities that served his alchemy, Tomas’ botanical knowledge was encyclopedic. This jewel of a fleshy fruit, however, was something new – maybe even the key to Pashtan’s tonic.
‘Mango, you say,’ said Tomas, trying not to betray his intrigue.
‘Yes, signor! Where man go, mango follows,’ the merchant quipped. Smiling, Tomas approached. The fruit glowed gold. Surely, a tonic brewed with this would soar.