Microlot - Colombia Rafael Amaya La Virginia Caturra

Produced by Rafael Amaya and his son. This microlot was exposed

to a long dry anaerobic fermentation of 100 hours inside grain pro

bags. Later pulped and left to ferment 80 additional hours at 18

degrees celcius and afterwards dried on raised beds to ideal

moisture content.

 

This microlot is 100% Caturra. This varietal was originated at Minas

Gerais, Brazil. It is a natural mutation of the Red Bourbon. Caturra

varietal produces more coffee and it is more resistant to disease

than Bourbon.

 

Rafael Amaya’s farm is located in Timana, Huila. 18 km away from

Pitalito, were most of the best coffees and microlots from Colombia

are produced.

 

Process - Washed extended fermentation 100 hours

Region - Timana, Huila

Producer - Rafael Amaya

Altitude - 1800 - 1900 MASL

Varietal - Caturra

Cup score - 88 Microlot

 

Flavour: raspberry - strawberry - peach - floral

(Enjoyed in all brew methods)

 

Recipe:

Milk - 

In - 23g (ground coffee into filter basket)

Out - 39g (espresso into cup)

Time - 28-30 seconds

Temp - 93.5 degrees

Black - 

In - 23g (ground coffee into filter basket)

Out - 44g (espresso into cup)

Time - 26-28 seconds

Temp - 93.5 degrees

Filter - 

In - 15g

Out - 250g

Time - 2.5 mins

Temp - 95 degrees

 

Microlot - Colombia Rafael Amaya La Virginia Caturra

$60.00Price