La Roca, Colombia
Tasting notes: Cacao, Red Fruit & Malt
Process: Natural
Region: Tolima
Producer: Jorge Elias Rojas Vasquez
Farm: La Roca
Variety: Typica
Alt: 1857 m.a.s.l.
La Roca is a new coffee to us, but one that has been offered by many roasters before us, and for good reason! Jorge Elias Rojas Vasquez grew up around coffee, being born into a coffee growing family. By age 12, he took over his family farm and in 2010 he acquired La Roca Estate, a 4.5 hectare farm. Continually reworking and protecting his practices, Jorge is winning many awards and always bringing new innovation to his process. A community leader, Jorge also is known for his knowledge and education he has shared with fellow producers throughout the area. A bit more about this coffee, Jorge naturally processed this Typica and after peak ripeness harvest, used a flotation process to refine and clean up any defects. Jorge continued to ferment this coffee for over 48 hours, with a 24 hour oxidation stage in tanks. Following this, this lot of La Roca was dried for 240 hours allowing for the coffees profile to developed slowly over time while allowing the coffee to keep its beauty. MCR is proud to partner with Jorge and bring this offering onto the menu and cannot wait to share this with you!
La Roca, Colombia
Tasting notes: Cacao, Red Fruit & Malt
Process: Natural
Region: Tolima
Producer: Jorge Elias Rojas Vasquez
Farm: La Roca
Variety: Typica
Alt: 1857 m.a.s.l.
La Roca is a new coffee to us, but one that has been offered by many roasters before us, and for good reason! Jorge Elias Rojas Vasquez grew up around coffee, being born into a coffee growing family. By age 12, he took over his family farm and in 2010 he acquired La Roca Estate, a 4.5 hectare farm. Continually reworking and protecting his practices, Jorge is winning many awards and always bringing new innovation to his process. A community leader, Jorge also is known for his knowledge and education he has shared with fellow producers throughout the area. A bit more about this coffee, Jorge naturally processed this Typica and after peak ripeness harvest, used a flotation process to refine and clean up any defects. Jorge continued to ferment this coffee for over 48 hours, with a 24 hour oxidation stage in tanks. Following this, this lot of La Roca was dried for 240 hours allowing for the coffees profile to developed slowly over time while allowing the coffee to keep its beauty. MCR is proud to partner with Jorge and bring this offering onto the menu and cannot wait to share this with you!
