Description
Department: Huila
Altitude: 1700-1800 MASL
Temperature: 16-24 deg C
Soil: Volcanic Ash
Annual rain: 1700-1800mm
Arabica Varietals: Caturra
Process: Extended Fermentation
Farm: Finca La Montana
Producer: Rafael Amaya
In the cup: Floral, red fruits & peach
Grown by Rafael Amaya at Finca La Montana, this coffee is harvested following a strict ripeness criteria. It is the exposed to a dry fermentation of 50 hours with the pulp on and 50 more hours after pulped. Afterwards, it is dried on raised beds to the ideal moisture content.
(info courtesy of Cofinet)
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