Producer: Jorge Elias Rojas
Variety: Tabi
Farm: La Roca
Region: Tolima, Colombia
Process: Natural, Anaerobic
Harvest: March 2024
Tasting Notes:
The dry aroma greets you with dried fruits, raisins, and caramel notes.
On the first sip, cherry, red concord grapes, and other red forest fruits are accompanied by a medium, velvety body, delicate, balanced, and bright (malic) acidity. As it cools down, white and yellow floral notes, reminiscent of chamomile, begin to emerge.
The finish is long and complex, transitioning into a floral melon.
When it cools further, the flavor profile becomes more wine-like, with pink and red fruit notes, a caramel-like sweetness, and aromatic melon with floral hints of jasmine, chamomile, and rose. The experience is deep, complex, juicy, and satin-like, leaving a lasting impression.
Tabi Variety
Tabi is a new hybrid developed in 2002. It is a cross between Bourbon, Typica, and the Timor Hybrid.
Tabi was developed as part of research to create a variety that maintains good cup quality while being resistant to diseases. Over the past few years, it has become one of our favorite hybrid varieties, as it offers producers an excellent disease-resistant option while also having very high cup quality potential.
The Coffee - The Producer's Story
Meet the coffee genius behind La Roca farm, Jorge Elias Rojas.
Located in the breathtaking mountains of Gaitania, Tolima, Jorge's love for coffee runs deep—from learning the roots of the craft from his parents to producing some of the finest specialty coffees in the region.
At La Roca, it's not just about growing coffee; it's about pushing boundaries and discovering new flavors. Jorge's journey has led him from working with classic varieties like Castillo to experimenting with Gesha and Bourbon, all while perfecting fermentation and drying techniques. Now, with his latest creation, "Pink Joy," Jorge invites you to experience coffee happiness like never before—from the first sip to the last.
With four generations of coffee tradition and an unwavering pursuit of excellence, Jorge is determined to put La Roca on the map, one delicious cup at a time. So, join this adventure and taste the magic of La Roca for yourself!
Fermentation Process
This Tabi coffee undergoes 96 hours of anaerobic fermentation in water tanks, followed by a 15-day sun-drying session under a shaded canopy. After that, it goes through a 30-day cherry stabilization process in silos. This extensive flavor journey makes it more than just coffee; it is a complete flavor adventure from start to finish.
