Marlon Rojas belongs to the third generation of coffee growers in his family. From a very young age he was surrounded by the world of coffee and gradually acquired knowledge in the area. He moved away to continue his studies in Colombia and abroad, realizing the potential that coffee growing had in his country and returned to expand his knowledge of specialty coffee. He took courses in tasting and roasting, and little by little he fell more in love with this very rewarding work. Finally he began to grow high quality coffees and carry out both natural and special processes to take his coffees to distant places in Colombia. His coffees are characterized by the purity of their profiles and terroir. In this special batch of the Bourbon Pasiflora variety, a 24-hour submerged aerobic fermentation is carried out. It is then pulped and subjected to a further 60-hour anaerobic fermentation process in vats, before proceeding to a slow drying process.