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.