La Roca Gesha

Origin

• 🇨🇴 Colombia· Tolima

Tasting notes

Character

• Experimental
  50
• Funky
  40

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 funkyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. 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 bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. is delicate and smooth, leaving behind a soft floral aftertaste. Region Planadas, Tolima, Colombia Altitud 1850 MASL Producer Jorge Rojas VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. GeshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction. Process WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. (48hr anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. dry)