La Reserva

OriginEcuador

ProcessAnaerobic, Natural

Summary

This coffee comes from La Reserva Kanaa farm in Palanda, Zamora Chinchipe, Ecuador, run by David Quevedo and his father Marlon Quevedo. It is a blend of two coffee varieties, Sidra (approximately 75%) and Wush Wush (approximately 25%), harvested together from the same plot. The processing method is Natural Anaerobic, where cherries ferment in sealed tanks for 96 hours at the farm before being transported to Loja for slow, even drying. The flavour profile is described as jammy with notes of raspberry and magnolia. Roasted for filter brewing.

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Details

FormatBean

Roast profileFilter

DecaffeinatedNo

ProducerDavid Quevedo, Marlon Quevedo

Altitude1400 - 1600 m.a.s.l

VarietyWush Wush

NotesRaspberry, Floral

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The roaster

A Matter Of Concrete

A Matter of Concrete — AMOC to friends — is a Rotterdam roaster with one of the best backstories in coffee. Founded in 2021 by Rob Clarijs, a former civil engineer and 2019 Coffee Masters champion, it roasts inside the Van Nelle Factory, once the biggest coffee roastery in Europe and one of the first buildings ever built from concrete. Hence the name, and hence the approach: data-driven, technical, precise, obsessive about transparency. Alongside their own roasted coffee they curate brewing gear from the likes of Hario and Fellow. If you like your specialty coffee clever and exacting, AMOC delivers.

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