Grown between 1650–1750 meters in the lush highlands of Palestina and Pitalito, Huila, this lot from Finca La Reserva showcases the future of Colombian coffee through innovation and heritage. Produced by third-generation farmer Marlon Rojas, this Borbon Pasiflora selection is co-fermented with fresh passion fruit under anaerobic conditions—melding tradition with bold, expressive processing. Marlon, a former commercial pilot turned specialty coffee producer, works alongside his uncles on their multi-generational family farm, where varieties like Gesha, Pacamara, and Sidra also flourish. For this coffee, only the ripest cherries are hand-selected and pre-fermented for 24 hours. After being semi-washed, they undergo 48 hours of anaerobic fermentation in sealed tanks with passion fruit—introducing a tropical co-fermentation that heightens complexity and amplifies floral and citrus-forward aromatics. The coffee is then slowly dried on raised beds for 15 days and stabilized in a dark room for another 15, locking in nuance and extending shelf life. The result is a stunningly expressive coffee—bright, floral, and citrusy, with a lingering sweetness.