Finca La Roca, Colombia (Natural Anaerobic 96h) Specialty Coffee

Name: Finca La Roca, Colombia (Natural Anaerobic 96h) Specialty Coffee
Brand: Colombia
SKU: La Roca, Colombia 200 g
Price: 15.74 EUR
Availability: InStock

15,74 EUR

Cupping notes
Strawberry, Passion Fruit, Cherry, High Body, Medium Acidity, High Sweetness

Origin Colombia
Region South Tolima
Farm La Roca
Producer Jorge Elias Rojas
Fermentation Natural Anaerobic 96h
Arabica Variety Tabi
Altitude 1650m
Crop year 2022
Roasting profile Omni Light (good for espresso | filter)
Resting period Filter 7 days | Espresso 14 days
Roasting profile by Bogdan Georgescu - World Coffee Roasting Vice-Champion and Romanian National Champ
Roasted on Probat P12

We know how important it is that you always have fresh coffee, that's why we roast 2 days a week: Tuesdays and Thursdays.
We will try to honor everyone's orders ASAP, but please keep in mind when placing the order that the delivery time may vary 1-2 days due to this.

In the bag, you will find coffee beans.
We can grind the coffee for you! All you need to do is to mention in the Observations Box, before completing your order, how exactly you need it: for espresso, filter, coffeepot, etc.

Weight: 200g

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Product Code: La Roca, Colombia 200 g Do you need help? +40372901448

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Description

The Farm La Roca

This coffee comes from the farm of Jorge Elias Rojas, who is the owner of La Roca estate located in the south of the region of Tolima in the glorious mountains of Gaitania. Jorge Elias has been one of the most passionate coffee people and growers we have ever met, even when he is done with his coffee processes at his farm, he is normally helping his neighbors or his local cooperative with coffee works. He has been always involved in coffee since his first thoughts when his parents teach him the process of coffee. Nowadays, Jorge has changed his whole production to high-end specialty coffees, always maintaining an impeccable profile with such clean but crips profiles.

Fermentation Anaerobic natural

Anaerobic is a fermentation process, wherein the coffee cherries are placed into fermentation tanks without air for several days (depending on desired result), in our case here, this coffee has an anaerobic fermentation in tanks, coffee cherries are put in plastic bags and immersed under water for 96 hours, then drying in a canopy for 15 days, final drying in silos, and then stabilization for 30 days in cherry. This is an emergent process gaining rapid popularity due to the incredible and unique flavors it can produce from the process known as anaerobic fermentation.

Arabica Cultivar Tabi

Tabi means "good" in a native Colombian tribe's language. Once you try this delicious coffee you will agree with us that "good" falls short.
This variety was introduced by CENICAFE, Colombia's Coffee Research Center in 2002, with the aim of combining the delicious cup qualities of Typica and Bourbon plus a hybrid of Timor with disease resistance and productivity.
Tabi is tall and its delicious coffee cherries come in red and yellow. Controlled anaerobic fermentation and a slow natural process make this an exceptional coffee to engage the senses in the fruitiness and vibrancy of tropical flavors.