Barty Rafael Amaya Minas Gerais Colombia Caturra Anaerobic Washed Micro Lot 4013

Description

This specialty coffee, a microlot was carefully hand-picked in order to use only the ripest cherries. Later cherries were fermented for 40 hours in an anaerobic environment. Afterward, pulped, gently washed, and sun-dried until ideal moisture content was achieved.

A bright profile, with a mouth feel of orange peel, peach, caramel and red fruit perfectly roasted for espresso & V60 filter.

This microlot is 100% Caturra. This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon.

Rafael Amaya comes from a traditional coffee family from Pitalito, Huila. He has been producing coffee for a long time. He has been involved in the picking process and also he has assisted with the coffee processing to other farms. In 2000, he was lucky enough to buy his first farm.

Rafael has been growing coffee since then, although it wasn’t until 2015 that he shifted his focus to the production of specialty coffee. So, in 2005 he started attending coffee courses on the processing of specialty, his passion for coffee, and also his aim to
get better incomes make him focus to improve his knowledge and understanding in this area.

In 2016, Rafael developed his own formula for fermenting washed coffees to obtain higher profiles, scoring +88. Today, his lots are fermented between 60-130 hours without using water (dry anaerobic fermentation) and inside grain pros.

From our perspective at Cofinet, Rafael is producing some of the best coffees in Colombia. We view his Caturra lots as comparable with Gesha and other exotic varietals because these coffees are extremely fruity and complex but with a clean finish. We are proud to be working with Rafael and excited for what is to come.

THE SPECIFICS 

Variety Caturra

Region Timana – La, Virginia Huila

Origin Minas, Gerais, Columbia

Harvest July 2021

Altitude 1,700-2,000m above sea level

Soil Volcanic Ash

Process Anaerobic Washed

Roast Profile Medium

Score 87.5

Barty has spent months perfecting this roast profile with love for you guys, it’s my little way to continue to give back.

^Please be sure to use filter water and best 7 days from the date of roast. We roast every Saturday and ship domestically Monday mornings, leaving enough time for the beans to de-gas while in transit, for a fresh roast to cup.