This coffee comes to us from Rafael Amaya's Finca La Virginia, situated at an altitude of 1800masl in Timana, Huila in Colombia. This area of Colombia is renowned for producing exceptional lots of coffee.
This microlot was exposed to a long anaerobic fermentation for 85 hours at 15 degrees C before being pulped then 90 additional hours after pulping also at 15 degrees C. After that the coffee is placed on raised beds to dry until ideal moisture content is achieved. This method of processing enhances the natural fruit flavours that exist in the coffee.
This microlot is 100% Variedad Colombia, a varietal that was developed by the FNC after leaf rust spread in Colombia. Variedad Colombia is resistant to leaf rust and produces good yields.