El Ajial — Freezer Reserve

El Ajial is a three-hectare farm in Nariño's mountains, where Luis Alfredo Lopez and his family cultivate one hectare of specialty coffee alongside a self-sustaining ecosystem of avocados, corn, beans, and livestock. The washed Caturra was processed with precision: only ripe cherries were collected and sorted by density, then fermented in tanks for 24 hours, washed twice, and dried under shade for 15–20 days. The resulting cup balances bright tartness with juicy citrus and ripe stone fruit—a clean, fruit-forward profile that showcases the care taken at origin. This is a limited freezer reserve release, making it a rare chance to experience a standout coffee from a producer deeply rooted in his land.