Colombia Finca La Virginia Rafael Amaya
Grown by Rafael Amaya at Finca La Virginia
This coffee was carefully hand-picked in order to use only the ripest cherries, exposed to a dry anaerobic fermentation of 120 hours before pulped inside grainpro bags at 20 celsius, in this environment bacteria feeds from carbohydrates and sugars from the mucilage. This leads to a higher concentration of lactic acid. Afterwards pulped washed and dried on raised beds to ideal moisture content.
|Farm||Finca La Virginia
|Proc. Method||Washed - Lactic
Dragonfruit, raw cacao, floral, strawberry, pineapple and panela
．Whole Bean Coffee: 200g
・Current stock within 14 days of roasting or reserve for the next batch.