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Location: La Roca, Tolima, Colombia
Grower: Jorge Elías Rojas Vásquez
Varieties: Pink Bourbon
Process: Anaerobic Natural
Elevation:
We Taste: Raspberry, Pomegranate, Shirley Temple
DESCRIPTION
Jorge Elías Rojas Vásquez was born into a coffee-growing family in La Armenia, Planadas, Tolima. By the time he was 12, he had taken responsibility for the family farm. In 2010, he acquired La Roca Estate, a 4.5-hectare farm 1,857 meters above sea level.
La Roca State is home to exceptional coffee varieties such as Caturro, Geisha, Colombia, Pink Bourbon, Pacamara, Moka, and Wush-Wush. Jorge’s meticulous approach has earned him numerous awards, including the 2020 Planadas Coffee Auction, the 2022 Top Roast competition (that's right, he also roasts his coffee!) and the prestigious third place in Colombia’s Cup of Excellence for a honey-processed coffee. His expertise in fermentation and processing has helped shape award-winning coffees for fellow farmers and solidify his reputation in the industry.
Jorge continuously refines his craft, earning certifications like Q Processing Level 1 from the Coffee Quality Institute. He has trained with renowned coffee experts and participated in global competitions, including the 2023 World Coffee Challenge in Madrid, where he won Best Honey-Processed Arabica. Beyond farming, Jorge is a community leader, sharing his knowledge with fellow producers through ASOPEP (a cooperative formed to pool resources, providing access to improved agricultural techniques and social support for their members). Its central processing facility, equipped with cutting-edge technology, ensures precision in every batch.
Process
Ripe cherries are carefully handpicked and placed in sealed tanks for 60 hours of anaerobic fermentation at a controlled temperature of 20–22°C, starting with a pH of 6.5 and finishing at 4.2. After fermentation, drying is carried out mechanically for 180 hours, beginning at 35°C ( 95°F )and gradually reaching 40°C ( 104°F ), ensuring consistency and stability throughout the process.
Location: La Roca, Tolima, Colombia
Grower: Jorge Elías Rojas Vásquez
Varieties: Pink Bourbon
Process: Anaerobic Natural
Elevation:
We Taste: Raspberry, Pomegranate, Shirley Temple
DESCRIPTION
Jorge Elías Rojas Vásquez was born into a coffee-growing family in La Armenia, Planadas, Tolima. By the time he was 12, he had taken responsibility for the family farm. In 2010, he acquired La Roca Estate, a 4.5-hectare farm 1,857 meters above sea level.
La Roca State is home to exceptional coffee varieties such as Caturro, Geisha, Colombia, Pink Bourbon, Pacamara, Moka, and Wush-Wush. Jorge’s meticulous approach has earned him numerous awards, including the 2020 Planadas Coffee Auction, the 2022 Top Roast competition (that's right, he also roasts his coffee!) and the prestigious third place in Colombia’s Cup of Excellence for a honey-processed coffee. His expertise in fermentation and processing has helped shape award-winning coffees for fellow farmers and solidify his reputation in the industry.
Jorge continuously refines his craft, earning certifications like Q Processing Level 1 from the Coffee Quality Institute. He has trained with renowned coffee experts and participated in global competitions, including the 2023 World Coffee Challenge in Madrid, where he won Best Honey-Processed Arabica. Beyond farming, Jorge is a community leader, sharing his knowledge with fellow producers through ASOPEP (a cooperative formed to pool resources, providing access to improved agricultural techniques and social support for their members). Its central processing facility, equipped with cutting-edge technology, ensures precision in every batch.
Process
Ripe cherries are carefully handpicked and placed in sealed tanks for 60 hours of anaerobic fermentation at a controlled temperature of 20–22°C, starting with a pH of 6.5 and finishing at 4.2. After fermentation, drying is carried out mechanically for 180 hours, beginning at 35°C ( 95°F )and gradually reaching 40°C ( 104°F ), ensuring consistency and stability throughout the process.