Colombia Microlot Rafael Amaya – Espresso Roast


More info about coffee then a coffee nerd trying to impress a date over coffee

Country: Colombia
Farmer: Rafael Amaya
Farm: La Virginia
Region: Timana, Huila
Varietal: Caturra
Process: Washed 200hr Extended Fermentation
Flavour Notes: Stonefruit, Grapefruit Acidity

Grown by Rafael Amaya at Finca La Virginia. This co­ffee was carefully hand-picked to select only the ripest cherries. The coff­ee was then exposed to a dry anaerobic fermentation period of 100 hours. Then the cherries were pulped and placed inside bags at 20°C. The coff­ee was then pulped and fermented for a further 100 hours in bags. Finally, the co­ffee was washed and dried on raised beds until ideal moisture content was achieved.

The Oromo people of Guji consider their region as the ancestral cradle of Oromo culture. The ceremonies, rituals, and lore that come forth of the Gada age-group system, are still subsequently and widely practiced among Guji’s inhabitants. Besides the system, coffee farming has ancient roots within the Guji culture – the two are inseparable. Coffee from Guji was once grouped in with coffees from all over the Yirgacheffe region. Before Yirgacheffe was its own region, those coffees were blended with coffee from a wide geographical area that encompassed much of central-south Ethiopia under the grade “Sidamo”.


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