Jorge Rojas - Colombia (Extra-Light)
Our second time featuring Jorge's coffee, and the first time featuring this white honey processed Geisha. In the cup we get honeysuckle, earl grey, and sweet pink starburst candy finish. This is an Extra-Light variant of Jorge, recommend for experienced brewers willing to wait 45+ days of rest after the roast date for best results. Extra-Lights sacrifice sweetness and initial intensity for clarity.
200G
- Variety: Geisha
- Country: Colombia
- Region: Planadas, Tolima, Colombia
- Process: White Honey
- Altitude: 1.850 MASL
- Harvest: July 2024
- Producer: Jorge Rojas
- Farm: Finca La Roca
- Roast Level: Extra-Light
In the cup
In the cup we get florals like honeysuckle and earl grey, with a sweet pink starburst candy finish. This coffee has a light body and a bright citric acidity.
Funky
Process
About The Producer
Jorge Rojas was born in 1988. With only 12 years he lost his father and started to work together with his mam on the family-owned coffee farm. He finished his school career after the 3rd grade and dedicated his life to coffee. He always wanted to produce high-end coffee and started soon to be part of the association called ASOPEP Planadas. From the beginning he has been using techniques of ecological agriculture and together with other 300 farms they got their organic BIO certificate via ASOPEP.
Processing
This Geisha lot has been fermented in two steps during 48 hours in total. The first 24 hours in buckets with lids in whole cherry, where the anaerobic fermentation began with a pH of 6.3. He pulped the coffee and added it again in a bucket with a lid during other 24 hours, where he finished it at a pH of 3.9. The temperature range was from 24 °C during daytime and 19.5 °C at night. The coffee was slightly rinsed, not throughly washed to make its varietal flavor outstanding. This time Jorge dried the coffee in a different way, only in Marquesina, with two times of interruptions. He picked the coffee from the beds the 4th day at the afternoon and stored it until the 6th day of drying, and repeated this from day 12-14. In his opinion it brings out even more fruit, a cleaner and fuller cup and improves the coffee quality again.
Variety
This variety was originally collected from coffee forests in Ethiopia in the 1930s. From there, it was sent to the Lyamungu research station in Tanzania, and then brought to Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Central America in the 1953, where it was logged as accession T2722. It was distributed throughout Panama via CATIE in the 1960s after it had been recognized for tolerance to coffee leaf rust. However, the plant's branches were brittle and not favored by farmers so it was not widely planted. The coffee came to prominence in 2005 when the Peterson family of Boquete, Panama, entered it into the "Best of Panama" competition and auction. It received exceptionally high marks and broke the then-record for green coffee auction prices, selling for over $20/pound.There is significant confusion about Geisha because there are multiple genetically distinct plant types that have been referred to as Geisha, many of which share similar geographic origins in Ethiopia. Recent genetic diversity analyses conducted by World Coffee Research confirm that Panamanian Geisha descendent from T2722 is distinct and uniform. It is associated with extremely high cup quality when the plants are managed well at high altitude, and is known for its delicate floral, jasmine, and peach-like aromas.