Rafael Amaya 40 Hours

Dried apricot / Nougat / Grape

The coffee was grown by Rafael Amaya. It comprises Caturra variety coffee, and it was grown on La Virginia, one of Rafael’s farms located in Timaná, a municipality in, Huila, Colombia. In 2005, Rafael began attending coffee processing courses to improve his knowledge and understanding of the specialty coffee industry. Since then, he has developed a unique method for fermenting his coffees, resulting in improved cup quality. Rafael will typically ferment all of his coffees for between 40 to 130 hours. This particular lot was fermented for 40 hours without water in hermetically sealed bags, and was later dried in full sun.

Producer: Rafael Amaya
Farm: La Virginia
Variety: Caturra
Municipality: Timaná
Department: Huila
Country: Colombia
Fermentation: Fermented for 40 hours without water in hermetically sealed bags
Drying: Dried in full sun

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