Description
Department: Huila
Altitude: 1700-1800 MASL
Temperature: 16-24 deg C
Soil: Volcanic Ash
Annual rain: 1700-1800mm
Arabica Varietal: Caturra
Process: Double anaerobic washed
Farm: Finca La Virginia
Producer: Rafael Amaya
In the cup: Orange peel, nectarine and sultana
Produced by Rafael Amaya and his son, this microlot was exposed to a dry anaerobic fermentation of 32 hours inside grain pro bags. It was later pulped and left to ferment and additional 48 hours at 18 degrees Celsius. Afterwards it was gently washed and placed on raised beds below 35 degrees until ideal moisture content was achieved.
(info courtesy of Cofinet)
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