PINK BORBON LA ROCA

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

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.