Jorge Rojas loves his Caturra microlot. It was the first coffee he started working with and experimenting with its processing. For this particular batch he picked the coffee cherries at full ripeness, floated them in water and fermented the cherries in tanks with lids for three days. So as to not over ferment the coffee and not make it too funky, he purposefully shortened the time where microbes still produce alcohols by drying the coffee relatively quickly. This was followed by stabilizing the coffee for 20 days and finally milling at their  micromill. 

Flavor Notes: BlackBerry, Green Apple, Caramel

Producer: Jorge Elias Rojas

Farm: La Roca

Location: Tolima

Variety: Caturra

Altitude: 1850 Masl

Process: Natural - 72 hr anaerobic