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H&S Coffee Roasters

Jorge Rojas Gesha Anaerobic Washed | Colombia

£26.95

  • Tangerine, Green Grape, Osmanthus
Roast
Size
Roast Date

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Additional information

Coffee Details

Country of Origin
Colombia
Region
Tolima
Varietal
Gesha
Process
Washed
Roast Level
Ultra-Light
Producer
Jorge Rojas

What to expect

In the cup you can find

Tangerine, Green Grape, Osmanthus

Overall profile

Tropical acidity and a distinct juicy sweetness. Highly floral on both the body and finish.

Sensory profile

Acidity
2/5
Body
2/5
Sweetness
3/5
Funk
1/3
Adventurous
3/5

About H&S Coffee Roasters

Based in Laramie, Wyoming, H&S roasts both bright, expressive single origins and smooth, comforting blends. Its single origins range from very light to medium roasts, while blends explore richer, more chocolate-led profiles. Sourcing considers working conditions alongside cup quality, with each roast shaped around the coffee’s character and...

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Roaster notes

Colombia — Jorge Elias Rojas Vásquez La Roca Estate Gesha (Anaerobic Washed)

Tastes Like — 🍇 Green Grape • 🍊 Tangerine • 🌸 Osmanthus

DETAILS

  • Producer: Jorge Elias Rojas Vásquez
  • Farm: La Roca Estate
  • Region: Planadas, Tolima, Colombia
  • Varietal: Gesha
  • Process: Anaerobic Washed
  • Altitude: 1,850 masl
  • Farm Size: 7 ha (2 ha lot)
  • Sourcing: Desarrolladores

INTRO Jorge Elias Rojas Vásquez has been a specialty producer from a very young age, part of the ASOPEP association of farmers in Planadas. This washed Gesha shows his dedication to meticulous production — a carefully controlled three-step drying process ensures plenty of floral aromatics alongside intense tropical fruit in a superbly clean all-rounder. In the cup: green grape, tangerine, and osmanthus.

THE PRODUCER Jorge Elias Rojas Vásquez farms La Roca Estate in Planadas, Tolima — seven hectares total, with this Gesha grown on a dedicated two-hectare lot. He's part of the ASOPEP association of farmers in the region, and has been dedicated to specialty coffee production from a very young age.

THE PROCESS This washed Geisha was picked, floated to clear impurities, and pulped immediately. It fermented in mucilage for 48 hours, dry and without water, then went through a carefully controlled three-step drying process in the dry-house "marquesina." Jorge covered the plastic roof with poly-sombra, a net-like black cover, to slow drying speed. After five days he stored the coffee for 24 hours, repeating the same pause at days nine and thirteen — extending total drying to 15 days, preserving more aromatics and fruity flavours without tipping into funk.

This staged, three-step drying process — with two extra storage pauses along the way — is the defining step. It's what preserves the delicate green grape and osmanthus florality behind this cup while keeping it clean rather than fermentation-forward.

THE CUP Ultralight and clean — very crisp notes with barely-there sweetness, and florals dominating the second half of the sip. Tropical acidity, a juicy sweetness, and a highly floral, lingering finish.

Flavour Notes 🍇 Green Grape 🍊 Tangerine 🌸 Osmanthus

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Country of Origin

Colombia, South America

In this coffee

Tropical acidity and a distinct juicy sweetness. Highly floral on both the body and finish.

  • Tangerine
  • Green Grape
  • Osmanthus

This lot’s process Anaerobic

About this origin Colombia’s three Andean ranges create an exceptional range of climates and harvest seasons. Its coffees often combine caramel-like sweetness with citrus, red fruit and florals, ranging from comforting and balanced to intensely expressive.

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Coffee Process

Washed

In this coffee

Tropical acidity and a distinct juicy sweetness. Highly floral on both the body and finish.

  • Tangerine
  • Green Grape
  • Osmanthus

This lot’s process Anaerobic

How it works The fruit is removed from the coffee seed. Water and fermentation then help clear away the sticky layer before the seed is dried.

Typical influence Washed coffees are often described as clean and bright, with clear flavours, lively acidity and a crisp finish.

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Coffee Variety

In this coffee

Tropical acidity and a distinct juicy sweetness. Highly floral on both the body and finish.

  • Tangerine
  • Green Grape
  • Osmanthus

This lot’s process Anaerobic

About this variety

Coffees reported as Gesha or Geisha are often prized for a delicate, tea-like cup with lifted floral aromas and bright fruit. Jasmine, bergamot and peach are common reference points, but each lot can express them differently.

Why this one is different
  • Colombia
  • Tolima
  • Washed

This is a Colombian expression, so it should not be expected to match a Panamanian Geisha exactly. The farm, growing conditions and lot notes matter more than the spelling.

Washed processing can make acidity and variety character easier to read, although fermentation and drying choices still matter.

Why the Gesha / Geisha name matters

Gesha and Geisha are interchangeable spellings, not proof of different varieties. The best-documented Panamanian Geisha and a Colombian research sample have matched T2722, but country and spelling do not prove that every farm planting is identical.

Classification Reported Gesha / Geisha

Technical lineage The reported name alone does not establish one genetic lineage. Confirmed Panamanian T2722 traces to Ethiopian landrace material.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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