Colombia Finca La Virginia by Rafael Amaya

Pineapple. Mango. Caramel.

About this coffee :

Rafael was born in Tolima and has been working in Coffee with his father, also a coffee grower, for over 35 years. Back in 2002, he managed to buy his first farm in Timana, Huila, but only in 2012, he got started with specialty coffees.

Since 2014 he's been working with differentiated processes and extended fermentation, which marked a turning point in his life. Rafael as his wife, who handles feeding for coffee collectors on their farm, have two kids of 14 and 9. Their La Virginia farm produces Geisha, Yellow Bourbon, Pink Bourbon, Pacamara and Caturra.

This coffee was carefully hand-picked in order to use only the ripest cherries, exposed to a dry anaerobic fermentation of 120 hours before pulped inside grainpro bags at 20 celsius, in this environment bacteria feeds from carbohydrates and sugars from the mucilage. This leads to a higher concentration of lactic acid. Afterwards pulped washed and dried on raised beds to ideal moisture content.

This lot is made up of yellow bourbon and it's a super vibrant aromatic coffee. With pineapple & mango sweet mouthfeel, finish with lovely caramel sweetness. A great coffee that will totally stun your palate.

Brewing Recipe : 

250g pack ships within 1-2 working days