Milton Rojas – Peru

Milton Rojas is an elite coffee producer from the Cajamarca region of northern Peru. Operating the two-hectare Los Varejones farm located at an elevation of 1,800 MASL, he is internationally renowned for his meticulous, award-winning anaerobic washed Bourbon coffees.

The high-quality profile of Milton Rojas’s coffee is heavily tied to his complex, multi-stage fermentation process:

1. Whole Cherry Fermentation: Coffee cherries are fermented for an initial 48 hours.
2. Depulping & Second Fermentation: The coffee is depulped and the parchment coffee undergoes an additional 32 hours of fermentation.
3. Slow Drying: Due to the high altitude and cool mountain climate, the beans take roughly 15 to 16 days to dry.