Colombia Rafael Amaya EF Geisha
Flavour Notes: Raspberry / Mandarin
Region: Timana, Hulia
Farmer: Rafael Amaya
Altitude: 1500 - 1600 masl
Processing: Extended Fermentation
Rafael has been growing coffee for 20 years. In 2014 he enrolled at SENA (Servicio Nacional de Aprendizaje) to learn more about specialty coffee. Following his teacher's advice, he started to ferment coffee longer. This lot was dry fermented for 50 hours then pulped and fermented for a further 50 hours, with Rafael continually tasting the coffee pulp si he knows when to stop fermentation. The coffee is then washed and placed on raised beds to dry to 11-12% moisture.