Artist Reserve: Colombia Marlon Bolaños - Anaerobic Natural Gesha (PRESALE FIRST ROAST DATE 10/27)

ARTIST RESERVE: JACOB WHISHMAN

COLOMBIA MARLON BOLAÑOS - ANAEROBIC NATURAL GESHA

JUICY RED BERRIES, PEACH COBBLER, FUDGE SUNDAE

Another beautiful coffee from one of the most exciting young producers we've started working with in Colombia. Marlon Bolaños is just 21 years old, but he's already doing some pretty remarkable things with coffee on his family's farm in Acevedo, Huila.

We recently released another of his coffees, and we're stoked to follow it up with something even more special: an Anaerobic Natural Gesha, presented as part of our Artist Reserve series with photography from our own Jacob Whisman.

The cup is pretty electric. Juicy red berries, peach cobbler, and this rich fudge sundae sweetness and texture, all wrapped up in the floral clarity we love from Gesha seeds.

Big fruit, loads of depth, and a really decadent finish. An expressive coffee that still has a lot of elegance underneath it all.

We again teamed up with photographer, musician and HOUSE COFFEE ROASTER Jacob Whisman to create this rad label.  Some mistakes are good mistakes. X-RAY VISION.
Artist Reserve has always been about putting exceptional coffee and art in the same place. For a coffee this elegant—and a producer at such an exciting point in his story—it felt like the right place for Jacob's work.
Check out his page here
instagram.com/classlessfilmphoto

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BEAN DETAILS:

ORIGIN: Acevedo, Huila, Colombia
PRODUCER: Marlon Bolaños
ELEVATION: 1,670 masl
PROCESS: Anaerobic Natural FERMENTATION: Three Days in Sealed Tanks
VARIETY: Gesha
TASTING NOTES:  Juicy red berries, warm peach cobbler, and this rich fudge sundae sweetness
ROAST TYPE: Light

Farm Level

About Marlon Bolaños

Marlon grew up surrounded by coffee, but it wasn't until taking a barista course at 17 that he started seeing the family business differently.

Coffee was no longer just something his family grew to make a living. It was something he could experiment with, improve, and build a future around.

Today, Marlon is working to develop his family's farm into a destination for exceptional specialty coffee, planting differentiated varieties and refining his fermentation techniques.

Alongside his two brothers, he founded Three Coffee Farmers, a project built around their shared ambition to produce better coffee and create new opportunities through specialty production.

He's young, ambitious, and deeply invested in the work. His dream is to one day produce a winning auction lot.

Based on what we've tasted so far, we're pretty excited to see where he goes.

The Process

This is a natural Gesha with a three-day anaerobic fermentation, designed to build sweetness and fruit intensity while preserving the variety's character.

Marlon begins with particularly selective harvesting, choosing cherries at peak ripeness and carefully removing any underripe fruit.

The selected cherries are placed in sealed plastic tanks for three days, where they ferment whole, with the fruit still surrounding the seed.

After fermentation, the cherries are drained in baskets to remove excess moisture and prepare them for even drying.

Finally, the coffee is spread across sun-bed dryers for three to four weeks, until it reaches approximately 11% moisture.

The result is a wonderfully concentrated coffee, with a creamy texture, rich sweetness, and plenty of fruit character.

Artist Reserve — Jacob Whisman

Our Artist Reserve program celebrates the artists who inspire us just as much as the producers who grow our coffee.

For this release, we're featuring photography from Jacob Whisman, our own roaster and an artist whose work we're excited to share.

Pairing Jacob's photography with a coffee from a young producer like Marlon feels particularly fitting. Two people pursuing their craft, experimenting, and making something distinctly their own.

It's also another reason we love this program. The coffee is exceptional, but the people behind it are what make these releases memorable.