Colombia Tabi La Roca

Strawberry, nectarine, vanilla

Region: Tolima

Growing Altitude: 1,650 masl

Process: Anaerobic Natural

Jorge Elias Rojas is the coffee mastermind behind the La Roca estate, nestled in the breathtaking mountains of Tolima. Jorge's love affair with coffee runs deep! At La Roca, it's not just about growing coffee -- it's about pushing boundaries and exploring new flavors. Jorge's journey has taken him from classic varieties like Castillo to experimenting with Gesha and Bourbon, all while perfecting fermentation and drying techniques.

Through four generations of coffee tradition and a relentless pursuit of excellence, Jorge has put La Roca on the map, one delicious cup at a time. Join him on this caffeinated adventure and taste the magic of La Roca for yourself. This delicious coffee showcases a variety of red and stone fruits, depending on your brew method, and has soft vanilla undertones.

This Tabi coffee undergoes a 96-hour anaerobic fermentation in water tanks, followed by a 15-day sun-drying session under the canopy. Afterward, it undergoes a 30-day cherry-stabilization process in silos. This comprehensive flavor journey makes it more than just coffee; it's a complete flavor adventure from start to finish.