Colombia, Jheison Lopez (Bright Reserve 003)
About Bright Reserve
Bright Reserve is our monthly series of exceptional coffees we can’t stop thinking about.
Each volume features a limited-release coffee selected by our roasting team - rare lots, standout producers, and coffees that deserve a little extra attention.
Every release is available for a short time and produced in limited quantities.
Roasting & Shipping
All Bright Reserve coffees are roasted fresh to order.
Volume 001 Schedule
- Pre-orders July 24
- Roasted: August 4
- Shipping begins: August 4
- Café pickup begins: August 4
Pre-Order your bag before the deadline to save 10% and guarantee your spot in the release.
Bright Reserve Release No. 003 ⚡️
Finca La Mina comes from the mountains of Buesaco in Nariño, Colombia, where third-generation producer Jheison López is carrying forward a serious family legacy. After the passing of his grandfather, Franco José Héctor López, Jheison took responsibility for the farm - producing exceptional coffees that have earned recognition at the Cup of Excellence and other competitions.
Sitting at 2,100 MASL, La Mina benefits from the high altitude, varied microclimates, and mineral-rich volcanic soils that have made Nariño one of Colombia’s most celebrated coffee-growing regions. Jheison pairs those conditions with meticulous farming and a willingness to experiment, combining modern techniques with the traditional practices passed down through his family.
The Process
After being hand-picked at peak ripeness, the cherries undergo 24 hours of anaerobic fermentation before being sorted and pulped. The coffee then heads back into sealed tanks for another 18-24 hours of anaerobic fermentation in its dry mucilage. It’s washed once using minimal water, then slowly sun-dried for approximately 18 days.
The result is rich, juicy, and wildly sweet - becoming more expressive as it cools.
Expect bright, cooked-fruit sweetness reminiscent of apple compote, layered with creamy dulce de leche and a soft, nutty marzipan finish.
Coffee Details
Producer: Jheison López
Farm: Finca La Mina
Region: Buesaco, Nariño, Colombia
Variety: Caturra
Altitude: 2,100 MASL
Process: Washed
Fermentation: 24 Hours in Cherry + 18-24 Hours in Dry Mucilage
Drying: Sun Dried (18 Days)
