Regalia Coffee

La Roca Gesha

Jorge Rojas grows this Geisha at 1,850 meters in Planadas, Tolima, Colombia, within the ASEPOP cooperative that prioritizes organic practices and quality control. The coffee undergoes a 48-hour anaerobic fermentation immediately after depulping, followed by washing and a distinctive three-step drying process: five days under black shade cloth, then repeated gathering and resting cycles at days 5, 9, and 13 to slow drying and preserve volatile aromatics. The result is a delicate, smooth cup with tart wild blueberry notes, caramelized peach compote sweetness, and a lingering soft floral aftertaste—a testament to Rojas's life-long commitment to quality and ecological stewardship.