Colombia – Finca La Virginia

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Experimental
  50
• Funky
  40

Grown by Rafael Amaya at Finca La Virginia in the Timaná region of Huila in the southern part of Colombia. Rafael is considered by some roasters as a “Wizard of Coffee” as he is known for his wild fermentation and is achieving great tastes and wild profiles. Rafael has spent years experimenting with many fermentation methods and tasting them at different stages and found that the sweet spot in flavor came from a taste similar to an overripe orange which after post fermentation makes it taste like passionfruit. (Interesting ain’t it?) He also takes extraordinary measures to extend the anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. to over 60 – 120 hours. For example, he moves his coffee via donkeys to cooler parts of the valley to drag out the fermentation process. Upon completion of the fermentation process, the parchment is washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. and spread out to dry until it reaches the desired moisture content. The resulting notes are fermented grapes, candied apple, orange blossom and honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural.. Grown by Rafael Amaya at Finca La Virginia in the Timaná region of Huila in the southern part of Colombia. Rafael is considered by some roasters as a “Wizard of Coffee” as he is known for his wild fermentation and is achieving great tastes and wild profiles. Rafael has spent years experimenting with many fermentation methods and tasting them at different stages and found that the sweet spot in flavor came from a taste similar to an overripe orange which after post fermentation makes it taste like passionfruit. (Interesting ain’t it?) He also takes extraordinary measures to extend the anaerobic fermentation to over 60 – 120 hours. For example, he moves his coffee via donkeys to cooler parts of the valley to drag out the fermentation process. Upon completion of the fermentation process, the parchment is washed and spread out to dry until it reaches the desired moisture content. The resulting notes are fermented grapes, candied apple, orange blossom and honey.