Colombia Jorge Rojas

Coffee overview

Jorge Elias Rojas Vásquez has been a specialty producer from a very young age, and is part of the ASOPEP association of farmers in Planadas. This anaerobic washed Gesha shows his dedication to meticulous production. A carefully controlled three-step drying process ensured plenty of floral aromatics are present alongside intense tropical fruits in this superbly clean all-rounder.

Coffee flavor profile

Green grape, tangerine, osmanthus.

Acidity: tropical Sweetness: juicy Balance: leans floral Finish: highly floral linger

Brewing evaluation

Rest: 40+ days recommended

Filter eval day 1: Gabi Standard Recipe of 1:18 - Ultralight verging on hyperlight in this cup, notes are very clean and crisp, sweetness is barely present, and florals dominate the second half of the sip. Just where I want this cup to be at day 1.

TDS: 1.33 EY: 22.08%

We use 60 hardness, 20 buffer water heated to 198F in all of our recipes.

Information

Farm: La Roca State Altitude: 1,850 masl Farm size: 7 ha Lot size: 2 ha Producer: Jorge Elias Rojas Vásquez Region: Planadas, Tolima Country: Colombia Variety: Gesha Process: Anaerobic washed Sourcing: Desarrolladores Processing details: This washed Geisha was picked, floated to clear impurities and pulped immediately. It has been fermented in mucilage during 48 hours dry, without water. To ensure cup quality and take care of all the volatile aromatics we did a three step drying process in the dry-house “marquesina”. Jorge did a fully washed process, to showcase the maximum expression of the variety. When drying he covered the plastic roof with poly-sombra - a net-like black cover to slow down the speed of drying. After 5 days he stored the coffee for 24 hours, the same at days 9 and 13. That’s how he extended drying to 15 days, preserving more aromatics and fruity-flavors without getting funky. (via Desarrolladores)

Produced by Jorge Elias Rojas Vásquez in the Planadas region of Tolima, this Colombia Jorge Rojas selection showcases the meticulous craft of H+S Coffee Roasters. The coffee is a Gesha varietal, a plant type often celebrated by enthusiasts for its distinct floral and tea-like clarity. Grown at 1850 masl, this lot undergoes an anaerobic washed method, a technique that can significantly influence the final cup profile by altering how sugars interact with the bean during fermentation.

When evaluating the roaster’s notes of green grape, tangerine, and osmanthus, it is helpful to reference the flavor wheel to better understand how these specific acidity and floral descriptors align with your personal palate. As you explore this Colombian origin, consider how the combination of high-elevation cultivation and controlled processing contributes to the complexity found in the cup. This offering provides a refined look at how specific varietals and modern processing methods intersect to create unique sensory experiences.