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.
| Origin | Colombia |
| Region | Timana, Huila |
| Farm | Finca La Virginia |
| Variety | Yellow Bourbon |
| Altitude | 1,700-1,800 masl |
| 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.
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.
| Origin | Colombia |
| Region | Timana, Huila |
| Farm | Finca La Virginia |
| Variety | Yellow Bourbon |
| Altitude | 1,700-1,800 masl |
| 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.
