Tasting Notes – Clean sweet body, notes of watermelon, panela and a pleasant orange zest like finish.
Preparation – Roasted for Espresso
Produced by Rafael Amaya and his son at Finca La Montana. This microlot coffee was exposed to a long anaerobic fermentation for 85 hours at 15 degrees celsius before being pulped and fermented for a further 90 additional hours. The coffee is then transferred to raised beds where it drys out to it’s ideal moisture content. This microlot is 100% Variedad Colombia. This varietal was developed by the FNC after a leaf rust spread in Colombia. Variedad has a high yield and it is resistant to future leaf rust outbreaks. Rafael Amaya’s farm is located in Timana, Huila. 18km away from Pitalito, where most of the best coffees and microlots from Colombia are produced. This is another example of relationships we’ve made with local importers who are able to give us a direct relationship with the farmers overseas. Not only does this coffee taste amazing but we know the people we’re supporting are getting paid fair prices for all the amazing work they’re doing!