Coffee Description
In the foothills of the Colombian Andes lies Finca El Jardin, a farm run by Jorge Rojas. His farm in Planadas consists of approximately three hectares of Caturra, Yellow Colombia, Pink Bourbon and Geisha varietals. This particular lot is a combination of various high scoring 100% Pink Bourbon lots grown and purchased throughout the harvest.
Jorge took these lots and fermented them in cherry for 48 to 60 hours. Once de-pulped, he then fermented these coffees again, rotating each closed tank once per day to avoid over fermentation. Upon washing, the coffee is dried on raised beds for 25 to 30 days.
Recently, Jorge has also started buying additional cherries from neighboring farms and processing them himself, which we are extremely excited about! This production method helps Jorge maintain consistency while keeping his coffee quality high. We are ecstatic to call him our friend and look forward to sharing more of his coffees in the future. With this lot, we taste notes of mandarin orange, pineapple, wild cherry, and honey. We hope you enjoy this excellent Colombian Pink Bourbon!
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Pink Bourbon
Process
Washed
Region
Tolima
About Jorge Rojas of Colombia
Finca El Jardin is located in Planadas, Tolima, Colombia and run by Jorge Rojas. The farm sits at an elevation of approximately 1,850 meters and consists of approximately 3 hectares in coffee. Of those 3 hectares, approximately 4,000 are Caturra, 7,000 are Yellow Colombia, 1,000 are Pink Bourbon and 1,000 are Geisha. This lot is a combination of various high scoring100% Pink Bourbon lots purchased throughout the harvest
Some lots were fermented 48 hours in cherry, followed by another 48 hours after de-pulping and others were fermented 60 hours in cherry, followed by another 60 hours after de-pulping. All the fermentation, both in cherry and de-pulped, takes place in closed tanks, which he rotates once per day (this avoids over fermentation and keeps the physical quality of the bean intact).
Upon washing, all coffee is dried on raised beds for between 25-35 days, depending on the weather. We’ve been friends with Jorge for several years now, but ironically this is the first time we have bought his coffee. However, we hope this is the start of a lasting commercial relationship as Jorge has plans to start buying cherries from neighboring farms and processing the coffees himself! This is something we are extremely excited about, as it helps maintain consistency on larger volumes of this type of quality. Jorge plans to start with this small scale in the coming harvest of this year, which starts up towards May. He is also a member of a well-known organic group called ASOPEP, whom we also work with for organic lots, and helps purchase coffee for the organization during harvest.
Tolima, Colombia
Tinker Coffee Co.
When brothers-in-law Steve Hall and Jeff Johnson founded Tinker Coffee Co., they had a simple plan: bring the specialty coffee scene to their own Indianapolis, Indiana backyard. Combining backgrounds in wine and tech (Jeff worked with IBM for 10 years) with a dedication to sourcing fantastic coffees and sharing the excitement with customers, Tinker Coffee was named "Best Coffee in Indiana" by Food & Wine, so their hard work is paying off!
Tinker Coffee was founded in 2014 and roasts coffee for a sweet group of restaurants, cafes, offices, and markets. Jeff admits to preferring Colombian coffees, and Steve, Kenyas.
