Colombia Huila Finca La Virginia Rafael Amaya Caturra 200 hours Extended Fermentation Natural

Rafael Amaya’s farm, Finca La Virginia, is located at 1,700-1,800 MASL near the town of Timaná, in Colombia’s Huila department. In 2010 Rafael decided to focus his production on specialty grade coffee, and as a result he was able to sell 20% of his coffee at a significant premium. This was quite a feat at a time when Colombia’s speciality market was relatively small.

Since then Rafael has been constantly striving to learn, and to improve the quality of the coffee that he grows. In 2014 he joined SENA, which provides free agricultural training, and with the assistance of his teacher, he started experimenting with different fermentation techniques. 7 years on, and the results have been dramatic. Rafael is now able to sell 90% of his production as micro-lots of sensational quality.

This coffee was purchased through Cofinet, a Colombian based producer and exporter who works in many capacities in the coffee industry. They’re constantly experimenting on their own farms (Jardines del Eden, Santa Monica) and sharing their discoveries with other producers in Colombia

Roaster’s Notes:

This has been a really shy coffee that took almost 6months for it’s water activity to settle down at the roastery and now finally willing to release it’s flavor potential. We’re getting a really complex, layered coffee with an exquisite spice toned aroma that almost always reminds us of red or older port wines. Really shines as a black coffee both as espresso or filter but retains a good amount of its aroma going into milk based.