Fabian Rojas | Java X | Colombia

“My start in coffee goes way back, I grew up on my parent’s farm, where I was raised and have always lived surrounded by my coffee trees” - Fabian.

The Rojas family have cultivated coffee at Finca Guyubito for decades, but it was around 2010 when Fabian began to realise there was real progression to be made. Since then he’s skilled up, replaced varietals, built a cupping lab on the farm and jumped ahead of the curve with experimental processing.

He fermented this lot for 24 hours in cherry, relying on the natural yeasts found on the coffee for some magic, and then pulped the fruit. The pulped cherries were then put into airtight sealed tanks and fermented for a further 48 hours. After 48 hours the coffee was then washed. This extended two-pronged fermentation has resulted in a very sweet and complex profile.

We've absolutely loved Fabian's coffees over the past few years, this one's probably the team favourite... I've struggled to know what to call it, whether to use the fermentation protocol in the name, or just label it as washed. In the end I went with "Java X" because that's what it says on the box and "washed 24+48 hours 2 stage ferment" sounded silly.

• Carbon neutral production
• Post-consumer wastemade pouches from a minimum of 83% recycled material
• Recycle with bags at larger supermarkets (4 LDPE)
• Remove label if possible (don't worry if not, we've ensured it's under the industry standard 5% of the whole item, so it can be recycled)