Colombian La Roca One Roast

Colombian La Roca One Roast

Colombian La Roca One Roast

This lot has come to us via a friend who works with his wife, helping small-scale producers in Colombia. I was hoping for some great naturals, but the space they take in drying is often a deterrent for any scale of producer. This coffee is never the less, wild, fun and fruity.

Farm Stats

(Top Trumps if you prefer)

Farmer: Jorge Elias Rojas

Farm; La Roca

Area: Armenia, Planadas, Tolima Colombia.

Altitude: 2011 Meters above sea level

Varietal: Caturra

Process: Anaerobic natural

Roast: One Roast 

Cup Potential 🥣

Aromatics: Red Fruits, Savoury | Body: Buttery | Acidity: Sweet, apples and pears |

A little like pommeau, La Roca starts with “I am more than just apple flavour!”. The ripeness of the process, brown sugars and a buttery, creamy body with a citric finish.  This is a mass of sugars, with pear and orange at its sweetest. On cooling, there is a layer of winey tartness, and stewed fruits with lingering cocoa. This coffee is admittedly still resting and there will be more to come…

Filter Recipe:  60g a litre is my go-to for this coffee so far.

Espresso Potential.

Recipe: 17g of coffee into 34g of espresso liquid for milk-based drinks. 93.5C and above. It made great espresso-based drinks with this coffee using a battered Anfim Pratica grinder, with 65mm hardened steel burrs. Nothing special.

9oz Milk-based drink:  Lactic sugars, some background fruit and cocoa.

6oz Milk-based drink: Wild and fruity, deep cocoa finish.

Espresso: Go long! 45 -55g of liquid.  This works nicely into the mid-30-second range. Cider sweet and sour, boozy, and wild.

Quick brewing thought with this one. Less coffee will give you potentially more acidity. More temperature (we found) softened the acidity.

If you fancy sharing your brews with us, there is always JG Instagram