Rafael Amaya has been producing specialty coffee since 2015. His farm, La Virginia, is located in the Oporapa municipality of Huila. Rafael and his son take a progressive approach when it comes to processing coffee and are always experimenting with new techniques. This specific coffee has undergone a very long 180 hour dry anaerobic fermentation! This has created a coffee with retained cleanliness and acidity but also a jammy body and notes of stewed stone fruits.
Extended fermentation has made this coffee to have a more fruity flavours such as peach, plum and mandarin. The fruity characteristics are supported by other notes such as caramel, walnut and cacao so as to achieve a great balanced quality.
How this coffee is roasted
This coffee is light roasted but well developed to enhance its sweetness and balance.
- Origin: Colombia
- Region: Huila
- Farm: La Virginia
- Altitude: 1,800-1,900masl
- Variety: Caturra
- Process: Extended Fermentation Washed
- Best Ageing Window: 16-23 days
- Best as: Espresso, Pourover Filter
How to brew this coffee
- Espresso: 20g dose, 44g beverage yield, 23s extraction time
- Flavour Profile: peach, plum, citrus, cacao
- Milk: 23g dose, 42g beverage yield, 30s extraction time, 150g milk
- Flavour Profile: stonefruits, chocolate, caramel. almond
- Pourover Filter: 15g dose, 45g water + 30s blooming, 1m 45s extraction time, total 225g water
- Brewing Method: Chanho-Tornado (Click here to see details of the brewing method)
- Flavour Profile: peach, plum, madarin, caramel, walnut, cacao