PINK BORBON LA ROCA - Forest Coffee
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PINK BORBON LA ROCA
Refreshing profile, with florals and malic acidity, followed by red fruits with a lingering body.
Refreshing profile, with florals and malic acidity, followed by red fruits with a lingering body.
Spot
Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK
Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK
REQUEST SAMPLE
INFORMATION
PROCESS
HISTORY
Origin
Tolima
Variety
Pink Borbon
Altitude
1.800 MT
Washed
This Pink Borbon coffee has a washed process of 36 hours with anaerobic fermentation, which is controlled with water to avoid high temperatures. Then is dried in african beds under the sun and finished mechanically in a silo. To end with stabilization of 25 days in hermetic bags before being milled.
1. BEFORE THE PROCESS
2. PRE- FERMENTATION
PROCESSING PHASE
3.1 KOJI PROCESS
3.2 ANAEROBIC PROCESS
3.3 AEROBIC PROCESS
3.4 CARBONIC MACERATION
3.5 MOSTO PROCESS
DRYING PHASE
4.1 MECHANICAL DRYING
4.2 SUN DRYING
5. AFTER THE PROCESS
Jorge Elias Rojas
La Roca
This coffee is cultivated very close to the Nevado del Tolima, which through 4 generations of the family of Jorge Elias has been passing on the knowledge of classic coffee varieties such as Castillo and basic fermentation processes. When he was 13 years old he decided to learn more about this subject and through the years he decided to begin to try special varieties such as gesha and borbon, trying with fermentation and drying times he managed to raise the coffee to a higher level. Seeing the great potential that he has to have differentiated coffees and to improve his quality of life, he bets that he and his children will continue training themselves and that his farm La Roca will be recognized around the world.
LOOKING FOR MORE OPTIONS?
PANELA STICKY
Typica La Roca
Yellow La Roca
Fruity
CREAMY PINK
SIDRA KOJI
JUICY PASSION FRUIT
JUICY BERRIES