Colombia Rafael Amaya

Berries, Raisin, Dark Chocolate

Origin: Colombia

Region: Montana Huila, La Virginia

Varietal: Pink Bourbon

Altitude: 1800 – 1900 masl

Process: Carbonic Maceration Washed

Roast Level: Light

DESCRIPTION:

EXCEPTIONAL QUALITY AND UNIGUE FLAVOUR PROFILE

This lot was exposed to aerobic fermentation for 24 hours. Later, coffee was placed inside Grainpro bags maintaining a temperature below 22 ºC and adding CO2, Later, pulped, gently washed, and placed on raised beds until ideal moisture content was achieved.

This micro-lot is 100% Pink Bourbon. This varietal is currently under research in order to determine its origin. It is said that it is a mutation that took place at 2100 m.a.s.l in San Adolfo, Huila.

ABOUT THE COFFEE:

Rafael Amaya comes from a traditional coffee family from Pitalito, Huila. He has been producing coffee for a long time. He has been involved in the picking process and also he has assisted with the coffee processing to other farms. In 2000, he was lucky enough to buy his first farm.

Rafael has been growing coffee since then, although it wasn’t until 2015 that he shifted his focus to the production of specialty coffee. So, in 2005 he started attending coffee courses on the processing of specialty, his passion for coffee, and also his aim to get better incomes make him focus to improve his knowledge and understanding in this area.

In 2016, Rafael developed his own formula for fermenting washed coffees to obtain higher profiles, scoring +88. Today, his lots are fermented between 60-130 hours without using water (dry anaerobic fermentation) and inside grain pros.