Impressions: Tropical, Pear, Cherry, Juicy Process: Double Fermentation Honey Producer: Jorge Rojas Variety: Bourbon Altitude: 1860 MASL Region: Planada, Tolima, Colombia Country: Colombia Farm: Finca El Jardin 250G In the cup we get juicy tropicals like pineapple and melon, cherry and a bright malic acidity that reminds us of pear. The coffee is sweet, bright and has a long tropical finish. It has a light body. Jorge has even developed his own fermentation and drying process. It all begins with a rigorous selection of coffee cherries during the harvest. They handpick only perfectly ripe cherries. After that, Jorge and his family transfer the cherries to sealed tanks, where this Bourbon remain for 72 hours. After depulping, they go under a second fermentation for another 38 hours in the same tanks. Next, the coffee undergoes a precise drying process. Initially, it is mechanically dried at a constant temperature of 30 degrees Celsius for 28 hours. Afterwards, Jorge places the coffee in fique bags and keeps it in a dark place with an average ambient temperature of 20 to 24 degrees for 24 hours. He then dries it again for 48 hours in a greenhouse, where the temperature ranges from 30 to 34 degrees. After a 24-hour resting in fique sacks, the coffee is mechanically dried for a final time at 38 degrees for 48 hours. Finally, the coffee is cooled, stabilized, and packed in bags. Jorge Rojas, a fourth-generation coffee grower, manages Finca El Jardin in Planadas, Tolima, Colombia. Introduced to coffee farming at just 13 years old, Jorge gained invaluable knowledge under his mother’s guidance. Inheriting a portion of his father’s farm and acquiring land from a neighboring farmer, Jorge established his own Finca El Jardin. Price Transparency: We Paid Coffee Quest: $12.32USD/KG Our Roasted Costs: $16.52USD/KG

Impressions: Tropical, Pear, Cherry, Juicy Process: Double Fermentation Honey Producer: Jorge Rojas Variety: Bourbon Altitude: 1860 MASL Region: Planada, Tolima, Colombia Country: Colombia Farm: Finca El Jardin 250G In the cup we get juicy tropicals like pineapple and melon, cherry and a bright malic acidity that reminds us of pear. The coffee is sweet, bright and has a long tropical finish. It has a light body. Jorge has even developed his own fermentation and drying process. It all begins with a rigorous selection of coffee cherries during the harvest. They handpick only perfectly ripe cherries. After that, Jorge and his family transfer the cherries to sealed tanks, where this Bourbon remain for 72 hours. After depulping, they go under a second fermentation for another 38 hours in the same tanks. Next, the coffee undergoes a precise drying process. Initially, it is mechanically dried at a constant temperature of 30 degrees Celsius for 28 hours. Afterwards, Jorge places the coffee in fique bags and keeps it in a dark place with an average ambient temperature of 20 to 24 degrees for 24 hours. He then dries it again for 48 hours in a greenhouse, where the temperature ranges from 30 to 34 degrees. After a 24-hour resting in fique sacks, the coffee is mechanically dried for a final time at 38 degrees for 48 hours. Finally, the coffee is cooled, stabilized, and packed in bags. Jorge Rojas, a fourth-generation coffee grower, manages Finca El Jardin in Planadas, Tolima, Colombia. Introduced to coffee farming at just 13 years old, Jorge gained invaluable knowledge under his mother’s guidance. Inheriting a portion of his father’s farm and acquiring land from a neighboring farmer, Jorge established his own Finca El Jardin. Price Transparency: We Paid Coffee Quest: $12.32USD/KG Our Roasted Costs: $16.52USD/KG