If you pay close attention to our menu, “Jorge Rojas” should ring a bell. We’ve already featured two of his coffees — each an absolute standout for every second we had it. And while we always hope to sustain relationships with key producing partners, what’s special and wild about Jorge is that each of these three coffees has been totally distinct from the others. Jorge’s got range. With him, it’s not about playing the hits, it’s about digging through the box set to find the gems you never knew you needed. Boozy fruit candy bar from a low-oxygen cold fermented field blend? Oh yeah, we had that one. Whistle-clean single-variety showstopper? Tickle us pink (bourbon), friends — been there. But enough about the past! What about an easy-breezy all-day sipper made with a good old-fashioned washed Caturra? Can Jorge still deliver when the ask is as classic as that?

In case you’ve not yet tried this coffee, here’s a spoiler alert: the answer to that question is yes. And those of us who have searched and sipped far and wide for that “easy breezy all-day” coffee can attest — there’s nothing simple about it. Of course, Jorge’s ability to nail so many different flavor profiles is anything but luck. As a trained taster and roaster — incredibly rare skills to combine with the gargantuan challenges of farming itself — Jorge “dials in” his coffee throughout the harvest in order to make tiny tweaks to his processing techniques that have huge, beautiful results in the cup. So with the same diligence and curiosity that make his wilder experimentations possible, his “classical” stuff is elevated to pitch-perfect execution, and we’re left with a coffee that we’d put in front of anybody at all. Its flavor profile is as inviting as a pillow at the end of a long day. In the cup, it reminds us of pecan sandies, golden delicious apples, and a smattering of heartwarming autumnal baked treats.

For those unfamiliar with Jorge, we can bring you up to speed real quick. His farm, Finca el Jardín, sits at 1,800 - 2,150 meters above sea level in Las Planadas, Tolima, Colombia. He plants a mixture of Caturra, Yellow Caturra, Variedad Colombia, Pink Bourbon, and Gesha. A few years ago, he began working with ASOPEP (Asociación de Productores Agropecuarios de Café Especial de Planadas), a cooperative founded in 2013. As a young coffee farmer, Jorge seizes every opportunity that ASOPEP presents him, expanding his access to quality seed stock while learning best practices for various farming, processing, and quality-control techniques. In the future, while continuing to produce his own spectacular stuff, Jorge plans to pay it forward by processing coffees for his neighbors, as well.