La Roca - Single Origin - COLOMBIA

Panela, sweet chocolate and orange

Variety: Caturra, Colombia

Process: Washed – Filter roast

Suggested methods:  Plunger, Pour over, Aeropress French Press, Cold Brew and Espresso

Jorge Rojas

Jorge Elias Rojas, Owner of La Roca Estate

Nestled in the picturesque mountains of Gaitania, Tolima, lies the esteemed La Roca estate, owned and meticulously managed by Jorge Elias Rojas. From an early age, Jorge displayed an unwavering passion for coffee, instilled in him by his parents who guided him through the intricate processes of coffee cultivation.

Despite facing adversity, including the loss of his father at the tender age of 12, Jorge remained steadfast in his dedication to coffee farming. Today, Jorge is renowned for his unparalleled commitment to producing high-end specialty coffees, maintaining impeccable standards and a crisp profile that captivates coffee enthusiasts worldwide.

HOW THIS COFFEE WAS PROCESSED

He pays meticulous attention to detail during the harvesting process, ensuring that only the best coffee cherries are picked. These cherries are then subjected to strict ripeness criteria, floated, and hand-sorted to remove any defects.
Next, the cherries undergo a 48-hour underwater fermentation before being pulped. The parchment is then gently washed and dried under controlled temperature conditions until achieving the ideal moisture content. 

It was then carefully dried (over 10–18 days) on parabolic beds, which are constructed a bit like a ‘hoop house’ greenhouse, and act to protect the coffee from the rain and prevent condensation dripping back onto the drying beans. The greenhouse is constructed out of plastic sheets and have adjustable walls to help with airflow, and temperature control to ensure the coffee can dry slowly and evenly.

ORIGIN: Colombia

STATE: Tolima

VARIETY: Caturra - Colombia

PROCESS: Washed

ALTITUDE: 1,840

SUGGESTED METHODS: Pour over, Aeropress, Cold Brew, Plunger, stovetop and espresso