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LONDON – Workshop Coffee presents a new type of origin. Javier Rojas has been growing coffee at Finca El Hospital for nearly two decades. His approach? Hand-pick only the ripest cherries, double ferment for depth, and dry slowly under shade. The result is a coffee that tastes like concentrated fruit with layers of spice and sweetness.
What makes this coffee different
The process that matters
Double fermentation. Double washing. Fifteen days drying under parabolic shade. Javier doesn’t rush anything – and you can taste the difference.
The cultivars
Pink Bourbon and Caturra varieties, hand-picked at perfect ripeness. The Pink Bourbon cherries show their readiness with a deep, blushing pink colour.
The altitude
1,780 metres above sea level in Colombia’s Huila region. High enough for complexity, perfect for clarity.
The story behind the cup
Javier started Finca El Hospital in 2007 on just 4 hectares near Guadalupe. First-generation farmer, 15,000 coffee trees, eight workers during harvest. He’s part of Coocentral cooperative – 2,000 small farmers working together, investing in their communities.
This is the company first coffee from Javier. His attention to detail mirrors our own – no shortcuts, just proper process from farm to cup.
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