Rafael has been growing coffee for 20 years, although he got into specialty coffee since 2015. He enrolled to SENA (Colombian Education system for coffee growers) in 2014 trying to learn a little bit more about specialty coffee in order to produce high quality lots. Encouraged by one of his teachers he started experimenting with fermenting. Usually growers in Colombia ferment for 14-16 hours, but after tasting the results of a 40 hour fermentation he decided to explore the possibilities. The extended fermentation process lasts 130-180 hours and delivers a fruity and complex cup.
His farm Finca La Montaña is located in Timana about 18km from Pitalito. It is were some of the best micro-lots of Colombia are grown. This pink bourbon is dry fermented and after pulping fermented for another 50 hours inside grain pro bags. He determines the time of fermenting by tasting the mucilage. If it tastes like ripe orange it is ready.
Country | Colombia
Region | Timana
Producer | Rafael Amaya
Variety | Pink Bourbon
Process | Washed
The V60 brews a tasty “clean” coffee. This is a recipe for one cup and can be brewed with the 01 and 02 size brewer.
16 grams of coffee (filter grind)
250 grams of water (filtered and 95 degrees °C)