Colombia La Roca State

Origin

• 🇨🇴 Colombia· Tolima

Tasting notes

Character

• Experimental
• Funky

Whole beans from the farm La Roca in Colombia, in Tolima. It is a 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. geishaGesha (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.. Country : Colombie Region : Tolima Farm : La Roca State Altitude : 1850m Total crop area : 7ha Lot size : 2ha Planted : 2016 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. : Geisha Process : washed Fermentation : 48 anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. dry in mucilage Drying : 18 days Importer : Desarolladores de Café Jorge Rojas was born in 1988. With only 12 years he lost his father and started to work together with his mam on the family-owned coffee farm. He finished his school carreer after the 3rd grade and dedicated his life to coffee. He always wanted to produce high-end coffee and started soon to be part of the association called ASOPEP Planadas. From the beginning he has been using techniques of ecological agriculture and together with other 300 farms they got their organic BIO certificate via ASOPEP. So, he is one of the few producers of organic high-end specialty coffee. This competition Geisha (or Gesha) lot has been fermented in two steps during 48 hours in total. The first 24 hours in buckets with lids in whole cherry, where the anaerobic fermentation began with a pH of 6.3. He pulped the coffee and added it again in a bucket with a lid during other 24 hours, where he finished it at a pH of 3.9. The temperature range was from 24 °C during daytime and 19.5 °C at night. This time we dried the coffee in a different way, only in Marquesina, with two times of interruptions. We picked the coffee from the beds the 4th day at the afternoon and stored it until the 6th day of drying, and repeated this from day 12-14. In our opinion it brings out even more fruitness, a cleaner and fuller cup and improves the coffee quality again. We didn’t want to change the cup profile, but intense its flavors. I hope you’ll enjoy this Geisha like we do. It’s my mam’s favorite coffee. Whole beans from La Roca State in Colombia, washed geisha. 100g Roasted onRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. 27/07/2026