Description
Department: Huila
Altitude: 1700-1800 MASL
Temperature: 16-24 deg C
Soil: Volcanic Ash
Annual rain: 1700-1800mm
Arabica Varietal: Pacamara
Process: Lactic Washed
Farm: Finca La Virginia
Producer: Rafael Amaya
In the cup: Red fruits, green apple, red wine and chocolate
Grown by Rafael Amaya at Finca La Virginia. This coffee is harvested following a strict ripeness criteria. It then undergoes a controlled fermentation with the introduction of bacteria that impart lactic acid along with other desirable flavours. This process is part of an increasingly creative scene in Colombia as sensory exploration explodes.
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