Description
Department: Huila
Altitude: 1700-1800 MASL
Temperature: 16-24 deg C
Soil: Volcanic Ash
Annual rain: 1700-1800mm
Arabica Varietal: Caturra
Process: 200 hours Washed
Farm: Finca La Virginia
Producer: Rafael Amaya
In the cup: Red fruit, dark chocolate and orange
Produced by Rafael Amaya and his son, this microlot was exposed to a long dry anaerobic fermentation of 100 hours inside grain pro bags. It was later pulped and left to ferment and additional 100 hours at 18 degrees Celsius. Afterwards it was dried on raised beds.
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