This coffee was grown by Rafael Amaya at the farm La Virginia. This lot was exposed to aerobic fermentation for 24 hours. Later, coffeewas placed inside grainpro bags for 200 hours maintaining a temperature below 22 ºC and adding CO2. Later, coffee was placed on raised beds at a temperature below 35 ºC until ideal moisture content
This microlot is 100% Caturra. This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon.
- Producer: Rafael AMaya | Rafael Amaya is farmer from Pitalito in Huila. For most of his life, Rafael worked in a coffee farm in Timana, Huila. He worked as a picker and also assisted with the processing of coffees from 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 when he shifted his focus to the production of Specialty Coffee.
- Origin: Colombia, Huila
- Varieties: Caturra
- Processing: 24h Anaerobic + 200h Carbonic Maceration(CO2) + drying in cherry
- Tasting notes: panela | cacao nibs | red fruits | red apple
- SCA: 87,5