Colombia Jorge Elías Rojas

Get ready for an intense, sweet cup with a creamy texture reminiscent of a fruit smoothie. This coffee stands out for its high cane sugar sweetness and refined red wine acidity. The flavor is dominated by notes of passion fruit, sweet pineapple, and candied fruit, complemented by a milky, even velvety body structure.

From aromatic filter to juicy espresso

Thanks to its complex profile, this coffee offers two distinct yet equally intense faces:

• On filter: A highly aromatic experience with notes of dark grapes, milk chocolate, and fresh tropical fruit.
• On espresso: Deeper notes of cocoa and nougat emerge, accompanied by the distinct juiciness of red wine.

Jorge Rojas: A fourth-generation experimental farmer

Behind the exceptional profile of this coffee is Jorge Elías Rojas from the Finca El Jardin farm. Jorge has been helping on the farm since he was 13 and is now one of the pioneers who are not afraid to experiment with varieties (Pink Bourbon, Geisha, or Wush Wush) and processing methods.

• Finca El Jardin: Jorge gradually built the farm from his father's inheritance and neighboring plots.
• Custom know-how: Over the years, he has developed unique procedures that give his coffees an exceptional flavor profile.

Double anaerobic fermentation and precise drying

This lot of the Red Bourbon variety has undergone a demanding "Anaerobic Honey" process that defines its character:

1. Two stages of fermentation: First, 72 hours of whole cherry fermentation in sealed containers, then pulping and another 38 hours of anaerobic fermentation with the remaining mucilage.
2. Mechanical drying: The first stage takes 28 hours at a constant temperature of 30 °C.
3. Stabilization: This is followed by controlled drying in sealed bags and final mechanical drying, ensuring the stability and clarity of the flavor profile.