La Virginia Extended Fermentation
Blackberry, Clementine, Pecans
- Region Huila
- Varietal Caturra
- Process Extended Fermentation
- Elevation 1800m-1900m
Produced by Rafael Amaya and his son. This microlot was exposed to a long dry anaerobic fermentation of 180 hours and dried on raised beds to ideal moisture content. This microlot is 100% caturra. This varietal was originated at Minas Gerais, Brazil and it is a natural mutation of the Red Bourbon. Caturra varietal produces more coffee and it is more resistant to disease than Bourbon. Rafael Amaya’s farm is located in Timana, Huila, 18 kms away from Pitalito, were most of the best coffees and microlots from Colombia are produced.