Colombia
Tolima
Yeison Vargas
El Proceso
Yellow Bourbon
Washed
2024/2025
Delicate, Fresh bread, Light Body, Sweet, Walnut Skin
1857 meters
N/A
70kg W/GrainPro
SOLD OUT
Jorge Elías Rojas Vásquez was born into a coffee-growing family in La Armenia, Planadas, Tolima. At just five years old, he lost his father, and from an early age, the rhythm of his life was set by the cycles of the coffee harvest. By the time he was 12, he had taken responsibility for the family farm, learning firsthand the challenges and rewards of coffee production.
In 2010, Jorge took a significant step forward, acquiring La Roca Estate—a 4.5-hectare farm perched at 1,857 meters above sea level—where he committed himself to producing exceptional specialty coffee. Over the years, he has expanded his vision, acquiring farms like El Proceso.
Jorge is constantly refining his craft, earning certifications such as Q Processing Level 1 from the Coffee Quality Institute and training with industry experts. His dedication has led him to international competitions, including the 2023 World Coffee Challenge in Madrid, where he won Best Honey-Processed Arabica. His passion has also taken him as far as China, forging new connections to expand the presence of Colombian specialty coffee worldwide.
Beyond his own farms, Jorge is a leader within his community, sharing knowledge with fellow producers through ASOPEP. The association’s central processing facility, equipped with state-of-the-art technology, ensures meticulous quality control at every stage. By roasting and marketing his coffee under the La Roca Estate brand, Jorge preserves the integrity of his work from farm to cup, transforming his estate into a model of sustainability and excellence.
This lot of Yellow Bourbon underwent washed processing. Beans are manually harvested, ensuring that only ripe cherries are selected as much as possible. To improve this selection, we use advanced machinery that removes green and defective beans without the need for depulping. Once selected, the ripe cherries undergo fermentation in airtight containers for 48 hours. After fermentation, they go through a mixed drying process: first in a solar dryer and then in a mechanical dryer for 48 hours. Next, they rest for 12 hours before completing the drying process for an additional 180 hours. Finally, the coffee is stored in GrainPro bags for stabilization.
This coffee was picked by Yeison Vargas (Jorge’s cousin) and processed in La Roca State processing mill.
The Colombian Department of Tolima is nested in the heart of Andean region in the center-west of the country. The department ranks first in Colombia in the production of rice and sesame. Farmers here also grow coffee, corn, bananas, sugarcane, and beans. Livestock, particularly cattle and pigs, are quite common in the northwest and center-east valleys along the Magdalena River and its basins. 32 of Tolima’s 47 municipalities are dedicated to coffee production.
Tolima’s capital city of Ibagué, also known as “Musical capital of Colombia and America” is surrounded by the mountains and enriched with water resources stretching along the Magdalena River Valley to the east of the Department. Tolima is traversed by highways and railroads, linking Ibagué with Bogotá, Armenia (Quindio), and Neiva (Huila).
The geographical location, topographic diversity, and range of altitudes make Tolima one of the most favorable and unique departments for coffee production, allowing for harvesting throughout the year. Coffee farms are scattered on the mountain ranges of Santa Marta, La Macarena, and the western slopes of the eastern Cordilleras. Farms here are predominantly smallholder owned, and the farmers have made concerted efforts in the last ten years to produce specialty coffee that reveals the full character of the region’s terroir. The organic approach to coffee cultivation in Tolima is well-known and highly demanded around the world. Certifications like Fairtrade, Organic, Rainforest Alliance, UTZ, and Bird Friendly can be found throughout the region. Selective manual harvesting, attentive processing, and careful post-harvest sorting all contribute to the growing recognition of Tolima as a coffee producing region.
Tolima’s coffee sector has attracted numerous financial and educational resources over the past several years. State and private owned organizations have invested with social and economic programs throughout the region, strengthening the potential for sustainable coffee production and improving the livelihoods of thousands of families.
