Background Story

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.

 

Roaster's Thoughts

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. 

 

Basic Information

  • 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

 

Flavour Spectrum colombia-rafael-amaya-extended-fermentation-washed.jpeg

 

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