THE GRAINS

Origin: Huila
Producer: Marlon Rojas
Altitude: 1,850 meters above sea level
Variety: Papaya
Benefit: Natural with Extended Fermentation
Tasting notes: High fragrance with notes of mango and coconut. Tropical and sweet on the palate, reminiscent of white chocolate and sugar. Fresh finish. Juicy acidity with a silky body. Top

LOT HISTORY

Coffee produced by Marlon Rojas at the Tres Cielos farm. Marlon is a third-generation producer with a strong passion for the sensory world, holding Q-Grader certification and the title of current Colombian Coffee Tasting Champion 2025.

The process begins with harvesting coffee cherries at their optimal ripeness. Upon arrival at the processing area, a sorting process is carried out using flotation. The coffee is then placed in sealed drums with a pressure relief valve for 48 hours.

Next, the pulp is removed, preserving the mucilage for the next stage. It is then subjected to anaerobic fermentation by immersion for 88 to 90 hours with the inoculation of lactic bacteria.

Finally, after fermentation, the coffee is washed with water at room temperature and undergoes slow drying on African beds, lasting an average of 15 days, within a range of 12 to 20 days.

THE RECIPE