Rafael Amaya Colombia - Extended Fermentation Washed

NOTES FROM THE ROASTERY:

"We stumbled across this coffee on the cupping table one afternoon and it really has a clear, defined flavour. It’s also very juicy! We’re loving all these new innovative processing methods, especially coming out of Colombia. We currently have this Extended Fermentation Washed process and the Extended Fermentation Natural (called ‘Maracay’) in our line up. We’re no processing experts but it’s clear to us that the extended fermentation is doing wonders to some of these already delicious coffees. Stay tuned for a tasting event featuring both of these extended fermentation coffees side by side!"

NECTARINE | PINEAPPLE | PASSIONFRUIT

REGION: TIMANA, HUILA 
ALTITUDE: 1,800 - 1,900 MASL
PROCESS: EF WASHED
VARIETAL: CATURRA
FARM OWNER: RAFAEL AMAYA

Produced by Rafael Amaya and his son; this micro-lot was exposed to a long, dry, anaerobic fermentation of 180 hours and dried on raised beds to ideal moisture content. It's 100% Caturra and originated in Brazil.

Amaya’s farm is located in Timana, Huila, not far from where some of the best coffees and micro-lots have been produced in Colombia.