Pineapple - Passionfruit - Sweet Cocoa

Producer: Rafael Amaya

Region: Ororapa, Huila

Altitude: 1800-1900 MASL

Varietal: Caturra

Process: Carbonic Maceration

Relationship Length: Two Years

Transparency Report: Available here

Notes:  A sweet and fruity burst of summer follows a long, sweet cocoa body.

They’re back: bigger, better, and fruitier than ever! Fresh from Pitalito, one of our favourite growing regions in Columbia, comes this special washed, extended fermentation coffee from the wonderful Rafael Amaya and family.

Rafael has been experimenting with anaerobic fermentation and other processing techniques as long as anyone in Colombia. Together with his family, they pulped and then dry-fermented this wonderful lot for 60 hours before sun-drying it at the farm. Rafael keeps a close watch on temperature during fermentation, ensuring the coffee is sweet, full and balanced.

Arriving from one of the most well-known, highly awarded areas of coffee production the world over, the Amaya family does it again with this amazing representation of beautifully processed Colombian coffee. Just you wait - it’s a dream.

To learn more about Transparency in coffee pricing and why it's so important, check out our Transparancy Project