Farmer

This coffee is a collaboration between two longtime friends and neighbors in Planadas, Tolima: Edward Giraldo and Jorge Rojas. Edward, who cultivates theTypica trees at La Esperanza, shares a history with Jorge that stretches back to 2003, when Jorge was just 13 and working on Edward’s farm to support his own dream of growing coffee. Today, the two continue to work side-by-side — Edward producing the cherries, and Jorge leading the post-harvest with his signature precision.

Both practice organic farming without agrochemicals and share a deep commitment to sustainable quality. Their relationship is a testament to mutual support, generational learning, and a shared passion for Colombian coffee.

Region

Planadas sits high in the southern reaches of Tolima, with elevations pushing up to 2,000 meters above sea level. This remote area, shaped by volcanic soils and cloud forest ecology, produces coffees known for their brightness and refined structure. Edward’s plot is a 1.5-hectare slice of this dynamic landscape — tended by hand, and planted with Typica in 2016.

Variety

Typica is one of the oldest coffee cultivars, and while it’s rarely grown at scale in Colombia today, it remains a benchmark for elegance and floral complexity. Its naturally bright acidity is well-suited to the high elevations of Tolima, and it rewards careful processing with expressive, articulate profiles.

Process

This microlot underwent a two-stage anaerobic fermentation. First, whole cherries rested for 60 hours to enhance sweetness and depth; then, after pulping, the parchment with mucilage fermented for another 12 hours, accentuating acidity and floral notes. The coffee was dried as a honey process on raised beds over 14 days — preserving the Typica’s crystalline structure while building body and ripe sugar tones.