FARM : Rafael Amaya, La Virginia
REGION : Timana, Huila
ALTITUDE : 1700 - 1800 MASL
VARIETAL : Caturra
PROCESS : 200 Hour Fermentation
This coffee was grown by Rafael Amaya at his family farm – La Virginia. The coffee was carefully hand-picked in order to select only the ripest cherries. The coffee was then placed in an aerobic environment for 24 hours before being placed in Grainpro bags for 200 hours for further fermentation.
The whole cherries were then sun-dried on raised beds until ideal moisture content was achieved. This microlot is 100% Caturra – a variety originated in Minas Gerais, Brazil and is a natural mutation of Red Bourbon. However, Caturra produces more coffee and is more resistant to plant diseases than Bourbon.