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.