Rafael Amaya | Extended Fermentation | Colombia
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 Montaña
Region: Timana, Huila
Process: 60hr Extended Fermentation
Altitude: 1750 - 1850 masl
This exceptional coffee was produced in Timana, Huila by Rafael Amaya - a producer whose been taking very unique and innovative steps in processing and fermenting his coffee to alter the flavour profile.
Rafael has been experimenting with increasing the fermenting times of his coffee in the past few years and has learnt a great deal on what it takes to produce exceptional coffee with longer fermentation times.
This Caturra separation was exposed to a 60hr Anaerobic Fermentation then sun-dried in parabolic concrete patios to ideal moisture content.