We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Producer:  Rafael Amaya
Farm: La Virginia
Region: Timana, Huila
Varietal: Yellow Colombia
Process: 50hr Washed Extended Fermentation
Altitude: 1750 - 1850 masl
 
This lot comes to us courtesy of Colombian producer Rafael Amaya from his farm La Virgina which is located in Timana, Huila. Rafael excels in fermenting his coffee for long durations to enhance their flavour profile. This particular lot is derived from the rather unique Yellow Colombia F6 Varietal instead of the traditional red ripening variant. Once the cherries were picked ripe, they were placed inside Grain Pro bags for 50 hours and then placed in a water-bath to keep the temperature below 22c. This method allows Rafael to explore the extended fermentation style without allowing dominating 'fermenty' characteristics to dominate the flavour profile due to higher fermentation temperatures. The coffee was then pulped and washed of its mucilage and dried on raised beds until the ideal moisture content of 10.5% was reached..