Planada, Tolima, Colombia

1860 m.a.s.l

Caturra, Pink Bourbon, Red Bourbon.

Jorge Rojas, a fourth-generation coffee grower, manages Finca El Jardin in Planadas, Tolima, Colombia. Introduced to coffee farming at just 13 years old, Jorge gained invaluable knowledge under his mother’s guidance. Inheriting a portion of his father’s farm and acquiring land from a neighboring farmer, Jorge established his own Finca El Jardin.

Family involvement is integral to Jorge’s coffee production. Together, they work diligently in the fields, aiming to innovate and produce exceptional coffee. Additionally, Jorge has ventured into creating his own brand, La Roca, where he personally roasts coffee. Currently, he is constructing a wet mill to purchase and process coffee cherries from neighboring farmers, further enhancing his production.

Finca El Jardin spans three hectares solely dedicated to coffee cultivation. Within this area, a diverse range of coffee varieties can be found, including 4,000 Caturra, 7,000 Yellow Colombia, 1,000 Pink Bourbon, 800 Wush Wush, and 1,000 Geisha. 

“My dream is to become a recognized producer in the region, and I hope that my son will carry on my legacy as part of the next generation of coffee producers.”Jorge Rojas

An innovative fermentation

Jorge has even developed his own fermentation and drying process. It all begins with a rigorous selection of coffee cherries during the harvest. They handpick only perfectly ripe cherries. After that, Jorge and his family transfer the cherries to sealed tanks, where they remain for 72 hours. After depulping, they go under a second fermentation for another 38 hours in the same tanks. Then, the coffee is washed to remove mucilage. 

Next, the coffee undergoes a precise drying process. Initially, it is mechanically dried at a constant temperature of 30 degrees Celsius for 28 hours. Afterwards, Jorge places the coffee in fique bags and keeps it in a dark place with an average ambient temperature of 20 to 24 degrees for 24 hours. He then dries it again for 48 hours in a greenhouse, where the temperature ranges from 30 to 34 degrees. After a 24-hour resting in fique sacks, the coffee is mechanically dried for a final time at 38 degrees for 48 hours. Finally, the coffee is cooled, stabilized, and packed in bags.

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