Angel Vásquez

About This Coffee

Angel Rojas Vásquez was born into a coffee-growing family in La Armenia, near Planadas in Tolima. They tragically lost their father at the age of five, and grew up in a world surrounded by coffee trees and hard work. By the time Jorge was 12, he had taken responsibility for the family farm, while Angel was still too young. As the brothers grew older, they knew their calling was to embark on their own journey with coffee. In 2010, Jorge took ownership of La Roca Estate, a 4.5-hectare plot at over 1,800 meters above sea level, where he and Angel dedicated themselves to producing high-quality specialty coffee. Nestled in the mountains among natural reserves and waterfalls, La Roca is home to quality varietals such as Geisha and Pink Bourbon. It was here that Jorge and Angel developed their meticulous approach to coffee, earning them numerous awards, including a third place in the Cup of Excellence in 2023, with a lot from Angel’s plot, El Cedral. This lot is from the plot Angel manages, El Cedral, where the Cup of Excellence lot was grown. Angel and Jorge focus heavily on processing; using the central processing facilities at the larger La Roca farm to process all of their coffee. This lot of Typica underwent honey processing. Cherries are harvested at peak ripeness before floating to remove defects, foreign material and underripes. After floating, cherries are allowed to ferment for 24 hours in open tanks, de-pulped, then fermented again for 60 hours in closed tanks. The coffee is then taken directly to the drying beds for a slow drying over 10 days under plastic drying tunnels, allowing for greater control over the process. This results in a honey Typica that is soft, complex and aromatic, with notes of ripe stone fruit, oolong tea, and floral honey.