150g of each coffee
A bright & refined carbonic maceration tasting of tropical fruits & cacao alongside a creamy, strawberry like double anaerobic both by Rafael Amaya.
Rafael Amaya has produced coffee from Colombia’s renowned Pitalito region for over 20 years. Since 2015 he has pioneered and specialised in extended fermentation processing, with the aim to highlight extreme fruit flavours and complexity in the cup.
Normally in Colombia, producers aim for a 14-16 hour fermentation. In 2016, Rafael developed his own formula for washed coffees, with fermentations of between 60-180 hours. He determines when to stop fermentation by tasting the mucilage - when it tastes like over-ripe orange, it is ready.
Rafael sets the benchmark for experimental processing, and his coffees are considered some of the best lots currently coming out of Colombia.
This microlot is the debut crop from Rafael’s planting of Yellow Bourbon 3 years ago. Once picked, the fruit ferments with C02 for 50 hours inside grain pro bags. The addition of C02 eliminates any aerobic factors allowing for controlled fermentation. Temperature is controlled at 23 degree’s celsius. The coffee is then pulped and fermented for 50 more hours inside grain pro bags. Finally the coffee is dried on raised beds to the ideal moisture content.
This coffee is harvested by hand at Rafael’s farm Finca La Montana according to strict ripeness criteria. Once picked, the cherries undergo a dry fermentation of 100 hours. They are then pulped and fermented for an additional 40 hours. Finally the coffee is gently washed and dried on raised beds to the ideal moisture content.
Producer - Rafael Amaya
Region - Timana, Huila
Altitude - 1700-1900 masl
Varietal - Yellow Bourbon (CM) / Pink Bourbon (DA)
Harvest - December 2020
Process - Carbonic Maceration / Double Anaerobic
Carbon dioxide is a result of chemical reactions taking place throughout the roasting process. The gas becomes caught up within the core of the bean and will release over time. When it comes to brewing coffee, carbon dioxide will lead to the formation of carbonic acid, a sharp and unpleasant flavour in the cup.
We recommend keeping your coffee sealed in it's bag for a minimum of 21 days before espresso brewing or at least 7 days for filter brewing.