Rafael has been producing specialty coffee since 2015, prior to this, he was producing only commercial coffee. La Virginia is grown in the Timiná region of Huila in the southern Colombia at 1750 masl. Rafael’s progressive approach has seen him experimenting with various processing techniques. He ferments his pulped cherry, without water, in sealed large plastic bins for up to 100 to 115 hours! Average fermentation times are around 14 hours in most parts of Colombia. La Virginia has an average temperature of 16 degrees which explains why Rafael can ferment for so long without over fermenting.
Roaster: Proud Mary
Tasting notes: Nectarine and peach, floral, early grey tea