We roast and serve coffees that we think taste great. Our offerings change throughout the year, depending on what's in season and what we think will work for the consumer. We buy and roast in small batches to ensure we bring out the best qualities in every lot.
At our espresso bar, we are able to roast small highly controlled batches of coffee. The people roasting the coffee are the same people pulling shots and serving the coffee to the customers. This connection with the roasting process has enabled us to fine-tune our roasts over the last twelve years.
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