La Virginia Rosado
Milk Chocolate, Cotton Candy, Blueberries
- Region Huila
- Varietal Pink Bourbon
- Process Extended Fermentation
- Elevation 1800m-1900m
Grown by Rafael Amaya at finca La Virginia. This coffee is harvested following a strict ripeness criteria and exposed to a dry fermentation of 50 hours with the pulp on and 50 more hours after pulped. Afterwards, it is dried on raised beds to ideal moisture content. This varietal is currently under research in order to determine its origin. It is said that it is a mutation that took place at 2100 m.a.s.l in San Adolfo, Huila.