Producer: Rafael Amaya
Roast: Espresso + Filter
ROASTER NOTES | Sweet Peach | Red Fruit Acidity | Toffee Body
Rafael Amaya’s farm is located in Timana, Huila – the region known for a lot of Colombia’s best coffees. He runs his farm with his son, bringing two generations of expertise to the coffee growing.
High altitudes and volcanic soils provide ideal growing conditions for the Caturra varietal. The variety producers a higher yield, and is more resistant to diseases than other varieties like Bourbon.
In order to draw more from his cherries, Rafael has used an experimental extended fermentation when process- ing this coffee. The cherries are exposed to a long, dry anaerobic fermentation for 180 hours, before being dried on raised beds to ideal moisture content. This lifts the intensity in the cup.