High in the volcanic mountains of Planadas, Tolima, Jorge Rojas cultivates Gesha at 1,900 meters above sea level, where cool temperatures and mineral-rich soils create ideal conditions for slow cherry maturation. While Gesha traces its origins back to Ethiopia, Colombia's diverse microclimates have become an extraordinary home for the variety, producing coffees celebrated for their elegance, complexity, and vibrant structure.
 

At La Roca Farm, quality begins long before processing. Jorge and his team selectively harvest only perfectly ripe cherries before carefully hand sorting and floating them to remove any defects. The cherries then undergo a 45-hour aerobic fermentation, following Cofinet's carefully developed protocol to enhance sweetness and preserve the coffee's unique character. After fermentation, the coffee is slowly dried in parabolic dryers, where constant monitoring and turning ensure even drying and exceptional consistency.
 

Every step is designed to let the coffee speak for itself. Rather than overpowering the natural qualities of the Gesha variety, Jorge's thoughtful approach highlights the characteristics developed through exceptional growing conditions, careful harvesting, and meticulous processing. The result is a coffee that reflects both the remarkable landscape of Tolima and the craftsmanship behind every harvest.