Marlon Rojas Passionfruit CoFerment

From an early age, Marlon Rojas was immersed in the world of coffee, a legacy passed down from his grandfather and uncles in Colombia. Despite following a different path to become a commercial pilot, his travels abroad ignited a realization: the true potential was back home on his family’s farm. This led him to return and dedicate himself to producing specialty coffee, where he found his true calling.

Working alongside his uncles at their farm, La Reserva, Marlon combines their generational knowledge with his own expertise in cupping, production, and sales. Located in the renowned Huila region, the family cultivates exceptional varieties like Gesha, Bourbon, Pacamara, and Sidra, all with a shared commitment to quality and innovation.

The journey of this Passionfruit CoFerment begins with a meticulous selection of only the ripest cherries, handpicked and sorted to ensure purity. The coffee undergoes a gentle 24-hour pre-fermentation, allowing its natural sugars and enzymes to develop a foundational sweetness. After depulping, the cherries—now with some mucilage still clinging to them—are placed into sealed tanks.

Here, the magic happens. For 48 hours, the coffee ferments anaerobically with fresh passion fruit. This innovative co-fermentation process allows the fruit’s tropical essence to infuse the coffee, creating layers of unique flavor. The coffee then dries for 15 days on raised beds, a slow, careful process that locks in its intricate profile. A final 15-day stabilization period in a dark room allows the flavors to fully harmonize, ensuring the coffee’s elegance and complexity are preserved.

The result is a coffee that bursts with the creamy sweetness of Rainbow Sherbet, followed by the crisp, herbal notes of Lemon Verbena, and a juicy finish of tropical Pineapple. It's a testament to the blend of tradition and modern innovation, where every sip reflects Marlon's passion for his family’s legacy.