Raphael Amaya - Colombia
Caturra - Natural Anaerobic 200 hours
Dark chocolate, blackberries, molasses
This is an exceptional coffee produce in Timana by a well known Colombian who has been taking a very unique and innovative approach in processing and fermenting his coffee to modulate the flavour profile.
His Variedad Caturra is planted at Finca La Virginia located in Timana, Huila at an elevation of 1800 to 2000 masl.
Rafael has been experimenting madly with increasing the fermentation time of his coffee in the past few years and has learnt a great deal on what it takes to produce an exceptional result with longer fermentation times. It can be tricky as mold and excessive bacterial or fungi could affect the result. This particular lot is fermented for 200 hours at 15 degrees Celsius before being pulped . The coffee is then transferred to raised beds where it is drys out to its ideal moisture level.