La Roca is a small family farm located in Planadas, Tolima. The farm is owned by Jorge Elias Rojas and is located at high altitude, around 2000 masl. The coffee is very carefully hand harveted to select only ripe cherry.

The coffee was first washed using flotation to remove defects and then fermented for 48 hours in sealed containers. After the anaerobic fermentation, the coffee was pulped to remove just the outer layer of fruit. After pulping, the coffee was laid out to dry on raised tables, with some of the fruit still covering the coffee beans. This allowed the coffee to absorb flavours from the fruit as it fermented during the drying process.

This is a coffee was some wonderful character and tasting notes that include plum, grape, prune, rich dried fruits, maple like sweetness and a hint of dark chocolate.

Tasting Notes: Plum | Maple Syrup | Dark Chocolate
Processing Method: Anaerobic honey
Varietal: Castillo
Importer: The Green Collection