Finca El Proceso: The Name Tells You Everything

Finca El Proceso is not named for a place or a family — it is named for its philosophy. "El Proceso" — the process — positions post-harvest fermentation as the farm's central identity and competitive advantage. Jorge Rojas built this operation around the conviction that modern fermentation science can take good Colombian terroir and transform it into something extraordinary: a coffee that delivers a specific, intentional sensory experience rather than simply the terroir's honest expression.

Berry Freeze is the most direct articulation of this philosophy. Named for the sensation it delivers — the sweetness and chill of frozen mixed berries, with that distinctive candy-bright character that frozen fruit has before it fully thaws — it is a co-fermented lot where variety, fermentation, and drying are all selected and managed to hit that specific target.

The Process

Berry Freeze uses a co-fermentation protocol in which red fruit concentrate (strawberry, raspberry, or blueberry blend) is introduced during the active fermentation phase, allowing the coffee's microbial population to metabolise the fruit's aromatic compounds and integrate them into the bean's structure. Extended anaerobic fermentation builds aromatic intensity; controlled drying on raised beds preserves the volatile compounds. The result reads genuinely as frozen berry — the sweetness is vivid, bright, and slightly candy-like.

Brew Guide