Finca El Jardín

The name 'Finca El Jardín' refers to two distinct, notable coffee-producing estates located in different regions of Latin America. Because the name is common in Spanish-speaking coffee regions, it is essential to distinguish between the Colombian estate in Tolima and the Honduran estate in La Paz. Both represent the vital role of multi-generational family farming in the modern specialty coffee landscape.

In Planadas, Tolima, Colombia, Finca El Jardín is managed by Jorge Elías Rojas, a fourth-generation coffee grower. The farm sits at an elevation of approximately 1,857 meters. Rojas has transformed the property into a haven for diverse coffee varieties, including Caturra, Yellow Colombia, Pink Bourbon, Wush Wush, Red Bourbon, and Geisha. His journey began at age 13 under his mother's mentorship, and he has since expanded the farm by acquiring neighboring land. Rojas is deeply committed to innovation, having established his own brand, La Roca State, and investing in infrastructure to process coffee for his neighbors.

The Honduran iteration of Finca El Jardín is located in the Ojos de Agua community within the La Paz department, near the Montecillos Reserve. This farm, established in 1981, is currently managed by Mario Samuel Mejia, a 26-year-old agronomist and fourth-generation producer who took over operations from his father. The farm spans 14 hectares at altitudes between 1,400 and 1,650 meters, benefiting from the region's unique clay loam soils and temperate climate.

Production practices at the Honduran Finca El Jardín focus on high-quality, differentiated markets. The farm cultivates approximately 65,000 trees, primarily Red and Yellow Catuai and Pacas varieties. Mejia employs a washed processing method, which involves mechanical demucilaging followed by a 30-hour fermentation period and 12 to 15 days of sun-drying on raised nylon mesh. The farm also practices polyculture, growing citrus and avocado alongside coffee to support local markets and family food security.

For the specialty coffee industry, these farms represent the shift toward producer-led quality control. In Colombia, Rojas’s work with rare varieties like Wush Wush and Pink Bourbon highlights the potential for smallholders to produce high-scoring, complex coffees. In Honduras, Mejia’s role as an agronomist and his leadership in the local Specialty Program demonstrate how young producers are professionalizing farm management to improve yields and cup quality in challenging, lower-light environments.

For roasters and consumers, the distinction between these two farms is critical for traceability. Coffees from the Colombian Finca El Jardín are often characterized by vibrant, fruit-forward profiles—such as notes of strawberry, lemon, and jasmine—while the Honduran lots from the Montecillos region are recognized for their clean, refreshing acidity and balanced sweetness. Both farms exemplify the dedication required to maintain historical family legacies while adapting to the rigorous demands of the modern specialty coffee sector.