When it comes to a roll call of rock star level producers, its hard to go past Rafael Amaya.
If that name sounds familiar, it should. If it doesn't then you best get yourself out from under that rock as this coffee is certain to assist in yoiu remembering Rafaels name for some time to come.
Rafael first made waves for us in February 2020 with his washed Yellow Bourbon lot that he subjected to an extended fermentation. Since that time we've been lucky enough to share some other colours of the Bourbon spectrum that have been subjected to Rafael's experimental fermentations, such as Day 24 of our coffee advent calendar.
If you came along for that journey, brace yourself. The dynamic duo are back witrh something similar, but we assure you its different, so different in fact, The Snobby Collective are the first people to get their hands on this coffee.
Drum roll please, as we introduce Rafael Amaya, Viking Coffee and Carbonic Maceration processed Pink Bourbon. (Get familiar with Carbonic Maceration here).
Words by Cofinet:
Grown by Rafael Amaya at Finca La Montaña. This coffee is harvested following a strict ripeness criteria, exposed to a dry fermentation of 100 hours inside grain pro bags. During this stage CO2 is added into the bags to displace any oxygen. This is done in an area of the farm which has a temperature of 23 degrees. Afterwards the coffee is dried on raised beds
to the ideal moisture content.
Rafael started producing microlot quality coffees back in 2015 when he realized his coffee needed to be different in order to achieve higher premiums. Back then he decided to master the art of long fermented washed coffees. Rafael has been working with Cofinet for 4 years and his coffees are always some of our favourites.
Region: Timana, Huila
Altitude: 1700 - 1800 M.A.S.L
Varietal: Pink Bourbon
Process: Carbonic Maceration Natural
Photo credit: Cofinet