Reserve
Reserve is what happens when we slow down. Each release is small — fewer than two hundred bags, sometimes a fraction of that — and only ships after it scores above 88 at the cupping table. Process is a creative variable here, not a default: anaerobic natural at 120 hours, steel drum fermentation, yellow honey on raised beds, fully washed and shade-grown. Every farm on Reserve is direct trade, paid above market. The result drinks more like a vintage than a commodity — and when a lot is gone, it's gone, until the next harvest arrives in its season.
