It was not long ago that long and intentional processing manipulation was unheard of. Processes that involved long fermentation times and time left in cherry etc were initially thought of ‘as risky’ with high probability of failure. Instead these processes have proven, when treated with attention and care, to open up new avenues to explore new flavour outcomes. This coffee produced by Rafael Amaya and his sons, has undergone a 85 hour dry aerobic fermentation at 15 deg C followed by an extra 90 hours post pulping before being placed on raised beds for drying. Producing a coffee that is complex with bright citrus and topical fruits.
A stunning example of an experimental Colombian coffee.