Small Batch – Jorge Rojas – Filter

• • • Producer Jorge Elias Rojas Vasquez
    • Attributes caturra, controlled fermentation, washed
    • Origin La Armenia, Tolima, Colombia
    • Flavours A silky, smooth and juicy cup. Notes of toffee, honeycomb, and kept lively by a cranberry-like acidity.

  The Producer

  Jorge has become a true leader in coffee processing, through curious experimentation. We lovingly think of him as a poster boy for the switched-on younger generation of Colombian smallholder coffee farmers! Since he stumbled into selling coffee to ASOPEP (Asociación de Productores Ecológicos de Planadas) a few years back, he’s taken advantage of every single opportunity to learn at his disposal.He’s been hungry, caterpillar-style, devouring knowledge of processing, roasting, brewing, and organic farming. He’s a dream “package”. (His nickname is “sorbete”, meaning exactly that.)

  We’re proud to have been showcasing this dynamic young man’s coffee regularly since 2016. This lot was purchased in September 2022 and arrived in Melbourne December 2022.

  Pricing transparency: We paid $3.100,000 pesos per carga of parchment in September 2022

• Roasted for filter brewing. We ship coffee as whole beans by default, if you need your coffee ground, please let us know at the checkout.

About the roaster

Most Australians grew up drinking coffee that was oily, bitter and espresso brewed, because that’s how coffee was “supposed” to taste. At home, they might have a plunger and a jar of months-old ground coffee to drag out on special occasions.

Who knew how long ago their coffee was roasted or ground — let alone where it came from? Since coffee was drunk with copious amounts of milk and sugar, who even knew what it really tasted like?

Then some curious souls started asking questions about how and where coffee was harvested; how it was processed and roasted and whether it could taste better. Andrew Kelly was one of them, starting with some intrepid backyard experiments using a heat gun and colander.

About Small Batch Coffee Roasters: 

What they have to say about themselves: ‘Most Australians grew up drinking coffee that was oily, bitter and espresso brewed, because that’s how coffee was “supposed” to taste. At home, they might have a plunger and a jar of months-old ground coffee to drag out on special occasions.

Who knew how long ago their coffee was roasted or ground — let alone where it came from? Since coffee was drunk with copious amounts of milk and sugar, who even knew what it really tasted like?

Then some curious souls started asking questions about how and where coffee was harvested; how it was processed and roasted and whether it could taste better. Andrew Kelly was one of them, starting with some intrepid backyard experiments using a heat gun and colander.

Soon, Andrew dreamed of sharing his discoveries by opening a cafe and roastery. That dream became Auction Rooms: a big open space where everything was on display, a menu that raised the bar for cafe food, and an obsession with creating delicious coffee. Since 2008, Melbournians have been flocking to North Melbourne, answering the siren call of what The Age Good Cafe Guide has twice called Melbourne’s best cafe.

As our roasting operations grew, we opened a dedicated roastery down the road. Auction Rooms was our flagship cafe; Small Batch is the coffee that made it famous.’

We want to spread the word that with carefully sourced and roasted coffee beans, a bit of knowledge, and openness to a world beyond espresso, anyone can make coffee at home that’s as good as any cafe’s (even ours!), and better than most. We also supply wholesale to a small number of cafe operators who care as much as we do.

Understanding that the best cup of coffee starts with the raw product, we are dedicated to working consciously and meaningfully in a select group of countries, collaborating with producers closely to achieve the holy trinity: coffee that is exceptional, that has a positive social impact and that supports sustainable agriculture.’

‘ – Small Batch Coffee Roasters