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El Jardin 72h – Colombia – Anaerobic Honey

16,0058,00 VAT included

 Brewing method: Filter & Espresso
 Cupping notes: Papaya, cherry, cacao
Origen  Process: Anaerobic Honey 72h
Variedad  Varietal 100% Arabica: Caturra & Bourbon
Proceso  SCA Score: 88
Origen  Producer/s: Jorge Rojas
Altura  Region: Tolima
Altura  Altitude: 1860m.
Cosecha  Harvest: 2023


With this product you can get up to 580 IneffablePoints.

Jorge Rojas is a fourth-generation coffee farmer who has inherited part of his father's farm and expanded it to establish his own.

Coffee production is a family activity, and Jorge has learned a lot from his mother.

Jorge has developed a fermentation and drying process that begins with a rigorous selection of the cherry and then ferments for 72 hours in sealed tanks.

The cherries are depulped and then ferment again for 38 hours before being washed to remove the mucilage.

The drying is carried out in several stages: 28 hours of mechanical drying at 30 degrees, ambient drying for 24 hours, greenhouse drying for 48 hours, resting in ambient conditions for 24 hours, and finally 48 hours of mechanical drying at 38 degrees.

Additional information

Weight N/A
Whole bean-Ground:

Whole bean, Ground for French Press, Ground for Cold Brew, Ground for AeroPress, Ground for V60, Ground for Chemex, Ground for Moka Pot, Ground for Espresso

Pack size:

250 gr., 1 kg.


Ineffable Coffee


Filter Chemex, Filter V60, French Press, Espresso, Superautomatic, Italian Moka, AeroPress, Filter coffee machine, Cold Brew


Honey, Special process

Flavour profile:

Fruity, complex, medium acidity


Filter & Espresso, Filter

Spain (Mainland), Balearic Islands & Portugal 

  • Free shipping for orders over 40€ for Spain (mainland), Balearic Islands & Portugal.
  • For orders below 40€, shipping cost is 4€.
  • Shipping of coffee to the Canary Islands is 10€. For all other products shipping will be automatically calculated in checkout.
  • You will receive tracking via email for all shipments.
  • Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
  • National and/or regional public holidays may affect estimated delivery times.
  • Delivery to mainland Spain in 24/48 hours, M-F.
  • Delivery to Balearic Islands in 3/7 days, M-F.
  • Delivery to Portugal in 3/7 days, M-F.
  • Delivery to Canary Islands is shipped with Correos in 3/7 days, M-F, without tracking email.


  • Free shipping for orders over 99€ including coffee and some accessories.
  • Heavy coffee machines and grinders will have extra shipping charge + insurance which will be automatically calculated when you enter your shipping address in the shopping cart.
  • Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden.
  • For orders below 99€, the shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
  • Delivery in 4/7 days, M-F.
  • You will receive tracking via email for all shipments.
  • Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
  • National and/or regional public holidays may affect estimated delivery times.


  • Shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
  • You will receive tracking via email for all shipments.
  • Please note that customs duties and/or taxes in destination countries are not included in the shipping costs. They are external and unrelated to Ineffable Coffee, and they vary according to each country’s policies.
  • Countries included: Andorra, Argentina, Australia, Bahrain, Belarus, Bolivia, Bosnia and Herzegovina, Brazil, Canada, Chile, China, Colombia, Costa Rica, Cyprus, Dominican Republic, Ecuador, Egypt, El Salvador, Guatemala, Honduras, Iceland, India, Indonesia, Israel, Jamaica, Japan, Jordan, Kuwait, Lebanon, Liechtenstein, North Macedonia, Malaysia, Malta, Mauritius, Mexico, Moldova, Montenegro, Morocco, New Zealand, Nicaragua, Norway, Oman, Panama, Paraguay, Peru, Qatar, Russia, San Marino, Saudi Arabia, Serbia, Singapore, South Africa, South Korea, Switzerland, Turkey, Ukraine, United Arab Emirates, United States and Uruguay.

The Art of Coffee at Finca El Jardín: Innovation and Tradition in Tolima, Colombia

In the depths of Planadas, Tolima, Colombia, lies a hidden gem in the coffee world: Finca El Jardín.

Managed by Jorge Rojas, a fourth-generation coffee grower, this farm is not just a cultivation land, but a family legacy passed down through generations.

Jorge, who began learning the art of coffee cultivation at the early age of 13 under his mother’s guidance, has managed to blend ancestral wisdom with innovative techniques to produce exceptional coffee.

El Jardin 72h - Colombia - Anaerobic Honey 2

The Family, a Fundamental Pillar in Coffee Production

The Rojas family plays a crucial role in the coffee production of Finca El Jardín.

Working side by side in the fields, they strive to innovate and constantly improve the quality of their coffee. Moreover, Jorge has taken a step forward in his entrepreneurship, creating his own coffee brand, La Roca, where he personally handles the roasting process.

He is currently in the process of building a wet mill to buy and process coffee cherries from neighboring farms, thus expanding his production capacity.

El Jardin 72h - Colombia - Anaerobic Honey 3

A Diverse Cultivation Rich in Varieties

Finca El Jardín spans three hectares dedicated exclusively to coffee cultivation.

In this space, various coffee varieties are grown, including 4,000 Caturra plants, 7,000 Colombia Amarillo, 1,000 Bourbon Rosado, 800 Wush Wush, and 1,000 Geisha.

This diversity not only enriches the flavor profile of the coffee but also demonstrates Jorge’s commitment to preserving traditional and exotic varieties.

El Jardin 72h - Colombia - Anaerobic Honey 4

Innovation in Coffee Fermentation and Drying

Jorge has revolutionized the fermentation and drying process of coffee on his farm.

It all starts with a rigorous selection of coffee cherries during the harvest, where only the ripest are chosen. Subsequently, the cherries are transferred to sealed tanks where they ferment for 72 hours.

After depulping, the coffee undergoes a second fermentation in the same tanks for an additional 38 hours. Then, the coffee is washed to remove the mucilage.

The coffee drying process is equally meticulous.

Initially, it is mechanically dried at a constant temperature of 30 degrees Celsius for 28 hours.

Afterward, Jorge places the coffee in fique bags and stores it in a dark place, maintaining an average ambient temperature of 20 to 24 degrees for 24 hours.

Then, a second drying is carried out in a greenhouse for 48 hours, where the temperature varies between 30 and 34 degrees. After resting for 24 hours in fique bags, the coffee undergoes a final mechanical drying at 38 degrees for 48 hours.

Finally, the coffee is cooled, stabilized, and packed in bags for distribution.

El Jardin 72h - Colombia - Anaerobic Honey 5

Conclusion: A Legacy of Quality and Flavor

Finca El Jardín, under the expert direction of Jorge Rojas, not only represents the tradition of coffee cultivation in Colombia but is also an example of innovation and quality.

Every coffee bean produced on this farm carries the story of a family dedicated to excellence and an unwavering commitment to quality.

Tasting a cup of coffee from Finca El Jardín, one experiences not just the unique flavor of its diverse varieties, but also the passion and effort invested in every stage of its production.

Make the most out of your recurring coffee orders with the IneffablePoints programme.

How does the programme work?

It’s simple, with every purchase you will automatically receive:

  • 15 IneffablePoints for every €1 spent in Ongoing Subscription orders.
  • 10 IneffablePoints for every €1 spent in regular coffee orders.
  • 1 IneffablePoints for every €1 spent on accessories orders.

How and when can i redeem my points?

Once you have accumulated 2,000 IneffablePoints, you can redeem them on your next order at the checkout section:

  • 2,000 IneffablePoints = €10 discount on your order.
  • Your IneffablePoints will appear automatically in the checkout section every time you make a new purchase and you will have the option to redeem them on the go.
  • You can discount up to 50% of the total amount of your order by using IneffablePoints.
  • The minimum amount of IneffablePoints redeemable is 2.000 while there is no maximum amount.
  • IneffablePoints expire after one year.

Your IneffablePoints are automatically associated with your customer account on our website.
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This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up.


  • Ratio: 1:2
  • Weight: 18gr
  • Yield: 36ml
  • Time: 32-36 sec


  • Best resting time: over 2 weeks
  • Temperature: 94ºC
  • Pressure: 6 bars
  • Preinfussion: No
  • Water: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Machine & equipment used for this recipe:

  • Espresso machine: La Marzocco KB90 2G
  • Grinder: Mythos 2
  • Basket: 22gr VST ridgeless
  • Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)

This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.

Recipe and equipment:

  • Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
  • Grind size: Comandante 16 clicks.
  • Water 600gr/ml at room temperature.
  • Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
  • Mesh or silk.
  • Glass container (preferably with a lid).
  • Let it rest for 22 hours (in the fridge).

The way to make cold brew:

  • Grind the coffee with a medium grind. Comandante 16 clicks.
  • Pour the coffee directly into the mesh.
  • Introduce the mesh in the glass container.
  • Pour the water into the container through the mesh with the coffee.
  • Swirl to wet all the coffee.
  • Cover the container.
  • Let it rest for 22 hours in the fridge (beware of strong odors!).
  • When complete remove the mesh with the coffee and it will be ready.
  • Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
  • Keep it refrigerated.
  • This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).
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