Prodigal Coffee

Jorge Rojas 16-Hour

Jorge Rojas grows this geisha at El Jardín, a 7-hectare farm in Tolima, Colombia at elevated altitude. The coffee undergoes a deliberately minimal 16-hour dry fermentation without water, followed by washing and an extended 15-day drying process with three scheduled rest periods that preserve volatile aromatics. It delivers fresh, tart raspberry and dried fruit (raisin) notes with a cohesive creamy sensation. This is a deliberate return to traditional washed processing—a response to the complexity of novel techniques—and the care taken by both producer and mill (Desarrolladores de Cafe) ensures the coffee reaches you in optimal condition.