Jorge Elias is an exceptional 32-year-old coffee producer from La Armenia village who currently owns a coffee farm there. At age 12, he took over managing the farm after his father passed away, and his love for coffee has been evident ever since. Despite only studying until the third grade due to his childhood fieldwork, Jorge has become proficient as a physical analyst and coffee taster at ASOPEP.
For several years, Jorge has been producing top-quality coffees used in coffee competitions in Colombia. Currently, he focuses on developing unique protocols for processed and varietal coffees, always striving for consistency and differentiation in his products.
Jorge's farm, El Jardín, is located in La Armenia village at an elevation of 1840 meters above sea level, and it benefits from ideal agro-climatic conditions for coffee production, processing, and drying. The farm is strategically located and naturally shaded by trees such as Cambulos, Dormilon, Guamo, and Gualandays. In addition to implementing meticulous protocols to enhance cup quality, Jorge also uses advanced tools to measure temperature, Brix degrees, fermentation times, and more, resulting in exceptional coffees with unique and distinct flavors.
This Gesha coffee was processed using the Honey method. The process included two fermentations: first, a 36-hour fermentation in cherry, and then, after depulping, a second fermentation for 36 hours. During this process, the coffee was kept at a controlled temperature of 21 degrees, resulting in a greater development and expression of its flavor profile.