Beautiful coffee, not for the fain-hearted. A washed Pink Bourbon produced by Rafael Amaya and aged in Rum Barrels resulting in a super sweet and boozy coffee - think raisins, spice and of course, rum.
Rafael Amaya has been growing coffee for 20 years. He worked initially as a coffee picker and assisted with processing before buying his first farm, La Montana, in 2000. In 2015, he moved into speciality coffee production after spending 10 years researching and attending courses in speciality production. He is now growing a selection of exotic lots such as Pink Bourbon, Sidra, Pacamara and Gesha.
Rafael started experimenting with longer fermentation times. Normally in Colombia, producers will aim for around 14-16 hours fermentation, but Rafael pushed this to 40 hours. This created coffees with extreme fruit flavours and complexity in the cup. The results were so good that Rafael extended his fermentation time to between 60-130 hours. He determines when to stop fermentation by tasting the mucilage. He says “when the mucilage tastes like over ripe orange, this is the time to stop. This usually happens around 20 hours after the mucilage has started to taste like passionfruit”. In 2016 Rafael developed his own formula for fermenting washed coffees to achieve consistently high cup scores and vibrant, interesting profile.
Raisin, Spiced Rum, Caramel
Timana, Huila, Colombia
Washed & Rum Aged
1,700 - 2,000 masl