Cake Escobar

The coffee from Finca El Jardín comes from the Colombian highlands in Planadas, Tolima, and is managed by Jorge Elías Rojas, a dedicated fourth-generation producer. The farm is located at approximately 1,857 meters above sea level and comprises approximately three hectares of coffee planted with various varieties such as Caturra, Yellow Colombia, Pink Bourbon, Wush Wush, and Geisha.

Jorge became familiar with the world of specialty coffee in 2016 and has since developed his own sophisticated fermentation and drying process. The cherries are rigorously selected, both during harvest and upon arrival at the wet mill. Fermentation then takes place in sealed tanks: initially in the whole cherry for 72 hours, followed by pulping and fermentation for another 38 hours. Depending on the batch, the coffee is washed or further processed as honey.

Drying takes place in several stages: first, 48 hours in a dark place at 20–24°C, followed by another 48 hours in a greenhouse at 30–34°C. The coffee then rests for 24 hours in fique bags and is finally mechanically dried for 48 hours at 38°C before being stabilized and packaged.

Jorge works closely with his family—his siblings also work on the farm—and together they continually drive innovation and quality. In addition to growing, Jorge has also founded his own brand (La Roca State) and is currently building a new processing facility for cherries from the region.

Country of origin: Colombia

Region: Planadas, Tolima

Coffee producer: Jorge Elías Rojas / Finca El Jardín

Altitude: approx. 1,857 m above sea level

Varieties: Red Bourbon

Processing: Extended Fermentation (72h whole cherry + 38h pulped), Honey

Drying: Multi-stage (shade, greenhouse, mechanical)