Region: Tolima

Altitude: 1857 masl

Process: Anaerobic Natural

Varietal: Pink Bourbon

We Taste: Dark Chocolate, Cherry Cordial, Candied Orange

Finca La Roca

Jorge Elías Rojas Vásquez was born into a coffee-growing family in La Armenia, Planadas, Tolima. Losing his father at the age of five, he grew up surrounded by coffee trees and hard work. 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, where he dedicated himself to producing high-quality specialty coffee.

Nestled among natural reserves and waterfalls, 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 to coffee cultivation has earned him numerous awards, including the 2020 Planadas Coffee Auction, the 2022 Top Roast competition, 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. His passion has also taken him to China, where he established connections to expand the reach of Colombian specialty coffee.

Beyond farming, Jorge is a community leader, sharing his knowledge with fellow producers through ASOPEP. Its central processing facility, equipped with cutting-edge technology, ensures precision in every batch. By roasting and marketing his coffee under the La Roca State brand, he captures the full value of his labor, transforming his farm into a model of sustainability and excellence. Jorge’s journey—from a young boy working the land to a world-renowned coffee producer—is a testament to passion, perseverance, and the pursuit of perfection in every cup.

This lot of Pink Bourbon underwent Anaerobic Natural. 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 and gradually reaching 40°C, ensuring consistency and stability throughout the process.

In the Cup

This coffee is a delicious treat, perfect for anyone who enjoys a little funkiness in their cup. The aroma when hot is rich and chocolatey with a boozy red-fruit quality that is both exciting and cozy. On first sip, there are wonderful juicy stone fruit flavors reminding us of plum and golden raisin. The mouthfeel is syrupy and slightly boozy, resting on the top of the mouth. As it cools, the bright lemony acidity starts to shine complimented by a deep blackberry quality. The finish is both rounded and full, lingering on the back on the tongue. Overall, this is a wonderful coffee and we are elated to be able to share it with you!