Born in 1988 in Planadas, Tolima, Jorge Rojas began helping on his family’s coffee farm at the age of twelve after the passing of his father. Working alongside his mother, he left school after completing the third grade and has dedicated his life to coffee farming ever since.
Early in his career, Rojas became a member of ASOPEP Planadas, attracted by the cooperative’s commitment to producing high-quality coffee. He has always practiced environmentally conscious farming and, together with approximately 300 fellow members, maintains organic certification through the association.
This washed Geisha undergoes a meticulous processing method. After harvest, the cherries are floated to remove lower-density fruit and other impurities before being depulped the same day. The coffee then spends 48 hours fermenting in its mucilage without water. Once fermentation is complete, it is fully washed and transferred to the drying house. Drying takes place over 15 days using a staged approach, with the coffee resting for 24 hours on days five, nine, and thirteen instead of drying continuously, preserving aromatics and flavors while maintaining cup clarity.
