La Roca Gesha

Jorge Rojas has dedicated his life to coffee since he was 12 years old, and was always focused on producing high-quality coffee while keeping ecological farming practices at the forefront. Rojas received his organic BIO certificate through ASEPOP Planadas,a 275-member coop in which provides its members with processing and QC resources, educational training, and various opportunities to travel to trade shows around the country.

This coffee was immediately de-pulped after floating for impurities, and went through a 48-hour dry fermentation phase before washing off mucilage. After washing, Jorge managed a unique 3-step drying process to control cup quality and volatile aromatics. The first five days of drying involved covering the roof of the marquesina (drying house) with poly-sombra, a net-like black cover which slowed down the drying speed. At days 5, 9, and 13 of the process, the lot was gathered into bags for 24 hours to further slow down and homogenize the drying, and then laid back out in the marquesina to continue drying. This painstaking 15-day drying process preserves more aromatics and fruit-forward notes in the coffee without encouraging too many funky flavors, and the efforts do not go unnoticed. The cup bursts with the tart juiciness of wild blueberries. It is sweet like the caramelized sugars of a peach compote. The body is delicate and smooth, leaving behind a soft floral aftertaste.