Colombia Rafael Amaya - Extended Fermentation (filter)

Premium Specialty coffee
(Exclusively in 125g bags)

Produced by Rafael Amaya and his son. This microlot was exposed to a long dry anaerobic fermentation period of 60 hours with the pulp on. This fermentation takes place inside the bags that the pickers use to collect the coffee, which is kept on the coldest part of Rafael's farm, where the temperature never exceeds 15°C. The coffee is then pulped and exposed for a further ninety hours. This second fermentation takes place below 16°C inside ceramic tanks, and the coffee mass is not agitated at all. Afterwards, it is placed on raised beds and dried until the ideal moisture content is reached.

• Roast: Light (filter coffee)

• Region: Timana, Huila

• Varietal: Caturra

• Altitude:1800-2000 MASL

• Producer: Rafael Amaya

• Process: Method: Washed, Extended Fermentation

• Profile: Jasmine, peach and chocolate


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