Gaitania

OriginColombia

Roast levelLight

ProcessAnaerobic, Natural

Summary

This coffee comes from the Tolima region of Colombia, produced by Jorge Elías Rojas in collaboration with ASOPEP cooperative, La Roca Estate and Tres Rayas stations. Cherries are grown by communities of Gaitania, Santiago Pérez and Planadas at altitudes between 1600-2100 m. The natural anaerobic process involves hand sorting, flotation to remove defects, and slow drying on raised beds for three weeks with regular turning and humidity control. Varieties: Caturra, Castillo, Bourbon. Flavour profile offers red wine, ripe cherry, and orange marmalade with a round body and low to medium acidity. SCA score: 88.

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Details

FormatBean

Roast profileOmniroast

DecaffeinatedNo

Cupping score88

ProducerJorge Elías Rojas

Altitude1600 - 2100 m.a.s.l

VarietyBourbon, Caturra, Castillo

NotesOrange Marmalade, Cherry, Red Wine

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The roaster

Moklair

Moklair is a micro-roastery and coffee bar in Reims, France, built for light-roast obsessives. Their beans read like a competition lineup—co-fermented Geshas that taste like peach iced tea, nitrogen-macerated Panamas, and crystalline Costa Ricans for the "intellectuals." And for good reason: they've racked up seven trophies in three years, including a 2025 French Barista Champion title. Competition is in their DNA. Their roster runs from elegant Kenyans with redcurrant and brown sugar to anaerobic Ethiopians and a signature blend of two Ethiopian naturals for pure harmony. Grab their specialty coffee beans online or pull up a chair at their café on rue Andrieux in Reims. Precision-sourced and light-roasted to perform.

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