Emerald Series: La Roca

Jorge Elías Rojas Vásquez was born into a coffee-growing family in La Armenia,Planadas, Tolima. Losing his father at the age of five, he grew up surroundedby coffee trees and hard work. By the time he was 12, he had taken responsibility for the family farm. In 2010, he acquired La Roca Estate, a 4.5-hectare farm 1,857 meters above sea level, where he dedicated himself to producing high-quality specialty coffee.

Availability
35K
Coffee grower
Jorge Elias Rojas
Notes in cup
Red Currant, Cherries, Milk chocolate
Origin
Colombia, Tolima, Planadas
Varietal
Typica
Process
Natural
Quantity
Locked flat shipping rate of $6.99 (USA territory).
The process
Nestled among natural reserves and waterfalls, La Roca State is home to exceptional coffee varieties such as Caturro, Geisha, Colombia, Pink Bourbon, Pacamara, Moka, and Wush-Wush.

Jorge’s meticulous approach to coffee cultivation has earned him numerous awards, including the 2020 Planadas Coffee Auction, the 2022 Top Roast competition, and the prestigious third place in Colombia’s Cup of Excellence. His expertise in fermentation and processing has helped shape award-winning coffees for fellow farmers and solidify his reputation in the industry.

Jorge continuously refines his craft, earning certifications like Q Processing Level 1 from the Coffee Quality Institute. He has trained with renowned coffee experts and participated in global competitions, including the 2023 World Coffee Challenge in Madrid, where he won Best Honey-Processed Arabica.

This lot of Typica underwent natural processing. Beans are harvested at peak ripeness and undergo a flotation process to remove defects. Since the cherries are not depulped, manual selection is essential to ensure only the best are processed. Fermentation takes place over 48 hours, followed by a 24-hour oxidation stage in plastic tanks. The cherries are then carefully dried for over 240 hours, allowing the flavors to develop gradually while maintaining the coffee’s integrity.

FAQs

Contact us
Why do you exclusively offer Colombian coffees?

From the very beginning of The Boy & The Bear – Coffee Roastery, our mission has been to uphold a commitment to genuine and transparent coffee processes. We take pride in meticulously overseeing the journey from coffee crop to your cup to ensure we serve nothing short of the best. Our dedication extends beyond coffee; it's about sharing our rich Colombian culture with our community. At The Boy & The Bear, it's not just about the specialty Colombian coffees. It's an immersive experience that encapsulates Colombian culture, its vibrant people, spirited music, and everything that embodies the positivity and liveliness of our country. As our founder, Andres Piñeros, beautifully puts it: "The Boy & The Bear – Coffee Roastery is a magical surrealism of the Colombian coffee experience and the culture that surrounds it." We invite you to savor this enchanting journey with us.

When will my ordered coffee be delivered to my doorstep?

At The Boy & The Bear, we're committed to delivering your coffee promptly. Currently, we process and ship all orders Tuesdays, Wednesdays & Fridays ensuring a swift 2-3 day delivery service. Rest assured, your coffees will be freshly roasted just 1 to 4 days before they embark on their journey to your doorstep. We offer a flat-rate shipping fee of $6.99, making it convenient for you, no matter where you are in the US. Your coffee's journey to you is in safe hands!

Perfect brewing recipe for Filter coffee

At the Boy and the Bear, we pride ourselves on staying ahead of the industry and having a deeper understanding of coffee extraction.

Utilizing physics and data collected by ourselves and our colleagues, we have come to the conclusion that the ideal ratio for filter is 1 gram for every 17 grams (or milliliters) of water.

Our ideal beverage yield is:
10oz or 295 grams, to achieve this, we use 20 grams of coffee and 340 grams of water.


Since our coffees are a lighter development, we recommend using water in the 201° - 203°F. And remember, the better your water = the better the coffee.

For any further help or questions, email us or visit one of our cafes and ask one of our knowledgeable staff.

Happy sipping!

Perfect brewing recipe for espresso

While espresso can be a more involved extraction, a good starting point for all of our coffees is:

1:2; 1 gram of coffee for every 2 grams (or milliliters) of water.

In the cafes, we currently use 16 grams of coffee for 34 milliliters of extracted coffee at around 30 - 32 seconds in time with ideal water quality.

Since our coffees are a slightly lighter development than most, we recommend using water around 201 - 202°F.

To trouble shoot your espresso extraction, grind your coffee finer if the espresso is sour or coarser if it is bitter to taste. To increase sweetness, increase your yield. To increase body, reduce the yield.

For any further help or questions, email us or visit one of our cafes and ask one of our knowledgeable staff.

Happy sipping!

What is the ideal resting period for brewing our coffees?

When coffee is fresh out of the roasting process, the CO2 retention is at the highest point it could possibly be at. Within the first 4 - 7 days, coffee releases 90% CO2 and 10% nitrogen from the roasting process, making 7 - 14 days off roast the peak consumption time for filter coffee.

Espresso is slightly more forgiving and can still extract incredible flavors up until 6 weeks from the initial roast date.