Rafael Amaya || PINK BOURBON || Lactic Natural

Rafael Amaya || PINK BOURBON || Lactic Natural

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Country: Colombia

Farm: Finca La Virginia

Region: Huila

Varietal/Species: Pink Bourbon

Process: Lactic Natural

Roast Profile: Filter

Flavours: Blackberry, Cocoa and Red Wine 

Tin: 200g

Grown by Rafael Amaya at Finca La Virginia. This coffee is harvested following a strict ripeness criteria and exposed to a dry fermentation of 100 hours inside grain pro bags at 20 Celsius. In this environment, bacteria feeds from carbohydrates and sugars from mucilage. This leads to a higher concentration of lactic acid. Afterwards, the coffee was dried on raised beds to ideal moisture content. 

Rafael started producing micro-lot quality coffees back in 2015 when he realized his coffee needed to be different in order to achieve higher premiums. Back then he decided to master the art of long-fermented washed coffees. Rafael has been working with Cofinet for 4 years and his coffees are always some of our favourites. 

Pink Bourbon: Cultivated from hybridization of Red and Yellow Bourbon. It's very rare, but the producers say it is quite resistant to rust. Pink and Orange Bourbons are very difficult to produce with consistency. The recessive genes leading to the expression of these colours are easily thwarted by the presence of yellow and red genes in a given pollen grain. A carefully isolated and contained lot can do quite well and preserve the unique colour and character of this variety, though this is quite hard to find.


Roast Info: 

Best Consumed: 5-20 days post-roast date

This coffee is great for filter brew methods. Our favorites are Kalita Wave, Aeropress or Clever Dripper. For filter, we recommend 6-7g of ground coffee for every 100ml  (1:16 or 1:17) of water at approx 96c. Use your kitchen scales you’ll love it!