Marlon Rojas

Process & Profile

This wonderful coferment produced by Marlon Rojas is a tropical, fruit-forward coffee crafted meticulously. Handpicked ripe cherries undergo a 24-hour pre-fermentation, followed by a 48-hour anaerobic fermentation with real passion fruit for a vibrant, co-fermented flavor. After slow drying on raised beds and a 15-day stabilization period, the result is a complex cup bursting with tropical and floral notes.

Every Sip Starts with a Story

Marlon is a third-generation coffee farmer; his family has been involved in the world of coffee, from his grandfather to his uncles. A few years ago, in search of better opportunities, he became a professional commercial pilot. However, during one of his trips abroad, he realized that the true potential was in Colombia, specifically on his family’s farm. This discovery led him to dedicate himself to specialty coffee production, where he found his true calling.

His farm, “La Reserva,” is a family venture where Marlon works alongside his uncles. The farm is located in the municipality of Palestina, with an extension in Pitalito, in the Colombian region of Huila. There, they cultivate varieties such as Gesha, Bourbon, Pacamara, and Sidra. The expertise of his uncles, combined with his training in coffee cupping, production, and sales, has enabled him to create a product that meets high-quality standards.