Rafael Amaya - Filter
$28.00 USD
ORIGIN: HUILA, COLOMBIA
VARIETY: CATURRA
PROCESS: 200 HOUR ANAEROBIC FERMENTATION
NOTES: RED APPLE, WATERMELON, MOLASSES
This coffee is grown by Rafael Amaya at finca La Virgina located in a southern municipality of Huila, Colombia. This microlot is 100% caturra, a variety that originated in Brazil and a natural mutation of red bourbon. Caturra is a hearty, a high producing variety that is more resistant to disease than bourbon. This lot was carefully hand-picked in order to use only the ripest cherry. The cherries were exposed to a dry anaerobic fermentation for 200 hours inside Grainpro bags. During this fermentation, CO2 was added to the sealed bags. Later, the cherries were then placed on raised beds to dry.
VARIETY: CATURRA
PROCESS: 200 HOUR ANAEROBIC FERMENTATION
NOTES: RED APPLE, WATERMELON, MOLASSES
This coffee is grown by Rafael Amaya at finca La Virgina located in a southern municipality of Huila, Colombia. This microlot is 100% caturra, a variety that originated in Brazil and a natural mutation of red bourbon. Caturra is a hearty, a high producing variety that is more resistant to disease than bourbon. This lot was carefully hand-picked in order to use only the ripest cherry. The cherries were exposed to a dry anaerobic fermentation for 200 hours inside Grainpro bags. During this fermentation, CO2 was added to the sealed bags. Later, the cherries were then placed on raised beds to dry.