Rafael Amaya
Colombia
| Notes: | Sherry ∙ Stewed Fruit ∙ Caramel |
|---|---|
| Roast: |
Medium
|
| Process: | Natural 200 Hours Aerobic Fermentation |
| Origins: | Colombia, Hulia, la Virginia Farm |
Behind the beans
In recent years, coffee producers have been experimenting with extended fermentation as a key step in coffee processing. Developing complex flavours, enhancing the unique terroir of each region. We’re excited to host this incredible 200 hour fermented coffee from Rafael Amaya. Delivering stunning flavours of stewed fruit, sherry and caramel.
Origin: La Virginia Farm, Hulia, Colombia
At Rafael’s La Virginia farm in Hulia, they carefully hand-pick and sort fully ripe coffee cherries so that we get to experience the best that Colombian growing and processing can deliver. By incorporating a 24 hour initial aerobic fermentation and a 200 hour secondary fermentation in Grainpro bags, they unearth flavours far beyond the typical expectations of a high-grown Colombian coffee.
| Varietals: | Caturra |
|---|---|
| Process: | Natural 200 Hours, Aerobic Fermentation |
| Region: | Hulia |
| Country: | Colombia |
| Altitude: | 1700-1800 Metres |
Rafael Amaya