What does extended fermentation do to the flavor?

The 48-hour wet soak fermentation—twice as long as many washed coffees—develops brighter, fruit-forward notes and added complexity. It enhances acidity and sweetness without creating off-flavors, as long as the process is carefully managed. Jorge Rojas controls the timing and environment to keep the fermentation clean and consistent.

Can I use this for espresso and drip coffee?

Yes. The light to medium roast and balanced flavor profile work well for both espresso and pour-over brewing. The beans extract cleanly and hold their structure across different methods, so you don't need to keep separate bags for each brew style.

Is this coffee certified organic?

Yes, La Roca Estate is certified organic. Jorge Rojas manages the farm without synthetic pesticides or fertilizers, and the certification is maintained through independent verification.

What does single-estate mean for consistency?

Single-estate coffee comes from one farm managed by one grower, so you get consistency in farming practices, processing, and terroir. It also means full traceability—you know exactly where the beans were grown and who grew them, unlike blended lots that combine beans from multiple sources.

How does this compare to darker Colombian roasts?

This is lighter than most supermarket Colombian coffee, which is often roasted dark to create chocolate and caramel flavors. The light to medium roast here preserves the bean's natural fruit notes and acidity. If you're used to dark roasts, expect more brightness and less of the heavy, roasted flavor.

Jorge Rojas La Roca

Organic

The 3-second version

Certified organic beans from Jorge Rojas' single estate in Tolima, Colombia
Extended 48-hour fermentation develops fruit-forward brightness with classic body
Works for espresso or pour-over without requiring brew method adjustments
Light to medium roast only—not for dark roast fans
No decaf version available
Brighter acidity than typical Colombian blends

Why it's on GiftsFeed

Single-estate Colombian coffee with extended fermentation and organic certification

Most supermarket Colombian coffee is blended from multiple farms and roasted dark to hide inconsistencies. This one takes the opposite approach: a single grower, certified organic practices, and a 48-hour fermentation that brings out fruit notes instead of burying them. The tradeoff is a cup with more acidity and less of the heavy chocolate punch, but you gain clarity and the ability to taste what extended fermentation actually does. It's worth it for anyone who wants their coffee to show process decisions rather than just deliver caffeine, especially if you switch between espresso and pour-over and don't want to keep two different bags open.

Good gift when

People who brew both espresso and filter coffee at home
Anyone seeking traceability and organic certification in their beans
Coffee drinkers who want brightness without losing familiar Colombian character
Those who appreciate single-farmer lots over regional blends

Skip it if You prefer dark roasts with pronounced caramelization and low acidity, or you're looking for a decaf option

Specs

Origin: Tolima, Colombia
Estate: La Roca (Jorge Rojas)
Certification: Organic
Process: Washed with extended 48-hour fermentation
Varieties: Caturra (primarily), Castillo, Colombia
Drying: Five-day silo dry, screen sorted
Roast Level: Light to Medium
Roaster: Broadsheet Coffee Roasters

What's included

Whole bean coffee from La Roca Estate, Tolima, Colombia

If you're giving it

No sizing to guess

Whole bean coffee; ships in standard retail packaging without gift presentation.

The maker

Jorge Rojas manages every detail at La Roca Estate in Tolima, from the certified organic cultivation of primarily Caturra varietals to the timing of the 48-hour wet soak fermentation. After the extended soak, beans spend five days drying in silos before being screen-sorted for uniform size. Broadsheet Coffee Roasters chose this lot because the processing delivers juicy, brighter flavors without abandoning the body and balance that define good Colombian coffee. The single-estate sourcing means each batch reflects one grower's decisions on one piece of land, not a composite profile.

The details

This coffee comes from a single certified organic farm in Tolima, Colombia, where Jorge Rojas controls every step from harvest to drying. The beans undergo a 48-hour wet soak fermentation—double the usual duration—before spending five days in silos and being screen-sorted by size. The result is a cup that balances brighter, fruit-forward notes with the chocolate-and-nut backbone you expect from Colombian coffee.

Roasted to a light-medium profile, the beans work equally well pulled through an espresso machine or brewed as a morning pour-over. The variety mix leans toward Caturra, with some Castillo and Colombia plants contributing to the overall flavor. Because the estate is certified organic and managed by one grower, you get consistency and traceability that commodity blends can't match.

The extended fermentation window develops complexity without tipping into fermented funk. You'll taste the care Jorge Rojas puts into timing the soak and managing the five-day silo dry, which preserves sweetness while the beans stabilize. Whether you dial it in for a tight espresso shot or draw out the nuance in a V60, the coffee holds its structure and doesn't flatten out as it cools.

Broadsheet Coffee Roasters selected this lot for its ability to deliver brightness without sacrificing body—a combination that makes it versatile enough for different brew methods and approachable enough for everyday drinking. The single-origin format means you're tasting the decisions one person made on one piece of land, not a roaster's blend formula. If you want a Colombian coffee that goes beyond the baseline without demanding fussy technique, this is a reliable choice that shows what careful processing can do.

Fellow

Jorge Rojas La Roca

Tolima-grown beans from Jorge Rojas' La Roca farm, washed and silo-dried for espresso or filter brewing

$26at fellowproducts.com

Quantity

Ships and sold by Fellow. About this merchant

The 3-second version

Certified organic beans from Jorge Rojas' single estate in Tolima, Colombia
Extended 48-hour fermentation develops fruit-forward brightness with classic body
Works for espresso or pour-over without requiring brew method adjustments
Light to medium roast only—not for dark roast fans
No decaf version available
Brighter acidity than typical Colombian blends

Questions

What does extended fermentation do to the flavor?: The 48-hour wet soak fermentation—twice as long as many washed coffees—develops brighter, fruit-forward notes and added complexity. It enhances acidity and sweetness without creating off-flavors, as long as the process is carefully managed. Jorge Rojas controls the timing and environment to keep the fermentation clean and consistent.
Can I use this for espresso and drip coffee?: Yes. The light to medium roast and balanced flavor profile work well for both espresso and pour-over brewing. The beans extract cleanly and hold their structure across different methods, so you don't need to keep separate bags for each brew style.
Is this coffee certified organic?: Yes, La Roca Estate is certified organic. Jorge Rojas manages the farm without synthetic pesticides or fertilizers, and the certification is maintained through independent verification.
What does single-estate mean for consistency?: Single-estate coffee comes from one farm managed by one grower, so you get consistency in farming practices, processing, and terroir. It also means full traceability—you know exactly where the beans were grown and who grew them, unlike blended lots that combine beans from multiple sources.
How does this compare to darker Colombian roasts?: This is lighter than most supermarket Colombian coffee, which is often roasted dark to create chocolate and caramel flavors. The light to medium roast here preserves the bean's natural fruit notes and acidity. If you're used to dark roasts, expect more brightness and less of the heavy, roasted flavor.