Colombia | Rafael Amaya | Caturra | Anaerobic Washed 180hr | Espresso | 250g

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Comforting
  25
• Sweet
  25

Farm: La Virgina Region: Huila Elevation: 1800 - 1900 masl VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Notes: Stewed peaches, vanilla, & syrupy About: 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 fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion.! This has created a coffee with retained cleanliness and acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. but also a jammy bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and notes of stewed stone fruits.