This Typica coffee earned the 2023 World Coffee Challenge award for best honey-processed Arabica, standing out among international competition. The cup delivers rich blackcurrant jam sweetness from the honey processing, earthy chestnut notes from high-altitude cultivation, and deep cocoa undertones from volcanic soils. This distinctive flavor profile showcases how meticulous anaerobic fermentation techniques can elevate heritage varieties to exceptional standards that compete on the world stage.
About The Farm & Process
Jorge Elías Rojas manages La Roca farm at 1,857 meters in Tolima's La Armenia village, where he's cultivated coffee expertise since taking over family operations at age 12. Despite limited formal education, Jorge became a certified coffee taster and physical analyst at ASOPEP cooperative, applying scientific precision to his cultivation and processing methods. The farm benefits from Colombia's volcanic terroir, with mineral-rich soils and natural shade from native Cambulos and Guamo trees creating ideal growing conditions for Typica, Caturro, Geisha, and Bourbon Rosado varieties. Jorge uses certified organic fertilizers and biofertilizers from ASOPEP's CEPAS Biofactory, maintaining sustainable practices throughout cultivation. His honey processing involves 60 hours of controlled anaerobic fermentation followed by 180 hours of monitored drying. Throughout harvest and post-harvest, Jorge tracks temperature, Brix levels, and fermentation timing using advanced tools. This technical approach allows him to consistently produce award-winning coffee while sharing expertise with neighboring farmers through the cooperative network.
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