Region: La Virginia, Timana, Huila
Variety: Caturra
Process: Anaerobic washed
Altitude: 1800-1900m
Notes: Apricot, dried fruits, caramel.

Rafael Amaya has been involved in coffee all his life. He started out working as a picker across a number of farms before then gaining experience in the processing of coffee cherries. In 2000, Rafael was able to purchase his first coffee farm, La Montaña, and later he could own La Virginia, both farms are in Timana, Huila. In 2005, Rafael started attending local courses on the production of Specialty Coffee. He worked hard to improve the quality of the coffee he was producing. However, it wasn’t until 2015 when Rafael shifted his focus to producing almost entirely Specialty Coffee. This coffee 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 sundried until ideal moisture content was achieved.