Producer
Rafael Amaya
Variety
Pink Bourbon
Altitude
1700-2000m
Process
Carbonic Maceration Natural
Tasting Notes
Pineapple, Cacao, Panela
Roasted For
Filter
Our Thoughts
We are very excited to bring you the Rafael Amaya. Another controlled fermentation process however this one comes with a distinct difference. Using Carbonic Maceration (a technique borrowed from the wine industry) the end result is a full bodied, complex coffee very much like what you would find in a high quality Red Wine. Once you open a fresh bag you can't help but smell the distinct sweet fruity aroma.
Ideally when it comes to brewing we prefer to keep it simple and let the coffee do most of the talking. Kalitawave is our choice as the coarser grind size allows for a more balanced brew. However due to the high quality of this coffee all soft brew methods - even plunger - work well.
There isn’t enough space here to describe how we truly feel about this coffee but to quote David (The Boss) “I’ll tell you what, its yum!”
Background
Grown by Rafael Amaya at Finca La Montana. This coffee is harvested following a strict ripeness criteria, exposed to a dry fermentation of 100 hour inside grain pro bags. During this stage CO2 is added into the bags to displace any oxygen. This is done in an area of the farm which has a temperature of 23 degrees. Afterwards the coffee is dried on raised beds to the ideal moisture content.
Rafael started producing microlot quality coffees back in 2015 when he realised his coffee needed to be different in order to achieve higher premiums. Back then he decided to master the art of long fermented washed coffees.
