TABI LA ROCA

CATEGORY 
Microlots
VARIETY 
Tabi
PROCESS 
Natural Anaerobic
ALTITUDE 
1.650 MT


FARM  
La Roca
REGION
Tolima
MUNICIPALITY  
Planadas
PROFILE
Wild grapes, malic acidity, a touch of red and pink fruits with vanilla notes.
HISTORY: 
Meet Jorge Elias Rojas, the coffee mastermind behind La Roca estate nestled in the breathtaking mountains of Gaitania, Tolima. Jorge's love affair with coffee runs deep – from learning the ropes from his parents to now crafting some of the finest specialty brews around. At La Roca, it's not just about growing coffee; it's about pushing boundaries and exploring new flavors. Jorge's journey has taken him from classic varieties like Castillo to experimenting with Gesha and Bourbon, all while perfecting fermentation and drying techniques. And now, with his latest creation, ""Pink Joy,"" Jorge invites you to experience coffee bliss like never before – from the first sip to the last. Through four generations of coffee tradition and a relentless pursuit of excellence, Jorge is determined to put La Roca on the map, one delicious cup at a time. So, join him on this caffeinated adventure and taste the magic of La Roca for yourself!
PROCESS DESCRIPTION: 
This Tabi coffee undergoes a 96-hour anaerobic fermentation in water tanks, followed by a 15-day sun-drying session under the canopy. Afterward, it undergoes a 30-day cherry-stabilization process in silos. This comprehensive flavor journey makes it more than just coffee; it's a complete flavor adventure from start to finish.

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