Espresso and filter roast
Very floral, surprising Geisha with a lovely sweetness.
Jorge is innovative in coffee preparation and always ready to improve his cup profiles. He works without agrochemicals. Organic.
 
TASTING NOTE Coffee Blossom, Lemongrass, Peach, Honey
PRODUCER Jorge Elias Rojas Vasquez, Finca La Roca State
COUNTRY Colombia
REGION Planadas, Tolima
ART Arabica
VARIETY Geisha
PROCESSING yellow honey, 48h anaerobic, drying: 20 days in Marquesina
MOUNTING HEIGHT 1850 meters above sea level
QUALITY SCORE 91,5
CONTENTS 100g Filter, 200g Espresso
 
Jorge Rojas was born in 1988. He lost his father when he was just 12 and began working on the family coffee farm with his mother. He finished school after the 3rd grade and dedicated his life to coffee. He always wanted to produce high-quality coffee and soon became a member of the ASOPEP Planadas association. From the beginning he relied on ecological cultivation methods and received the BIO certificate together with 300 other companies via ASOPEP. This makes him one of the few producers of high-quality organic specialty coffee.

This geisha (or gesha) batch was fermented in two stages for a total of 48 hours. The first 24 hours in buckets with lids in the whole cherry where anaerobic fermentation with pH 6.2 started. He pulped the coffee and added it back into a lidded bucket over the other 24 hours, where he finished the fermentation at a pH of 4. The temperature ranged from 22°C during the day to 19°C at night.

The coffee was then also dried in two stages: the first in "Paseras", where the temperature reached a maximum of 26ºC, and the second in "Marquesina", where temperatures reached up to 34ºC. Total drying time was 28 days with an average of 4 hours of sunlight. We ground the nanolot in our own dry grinding plant at DDC in Medellín, using our 14 up sieve and then sorted it manually bean by bean. The result is a beautiful coffee that elevates exactly what one would expect from a geisha: intense floral aromas, a rather mouth-filling body and some orange pome paired with juicy, sweet tangerine acidity, thanks to the slightly prolonged fermentation. The step in cherry adds body and sweetness, while the anaerobic environment brings out the floral aromas.