Rafael Amaya – Caturra
This microlot was exposed to a long dry anaerobic fermentation of 60 hours and sun-dried in concrete patios to ideal moisture content.
This microlot is 100% Caturra. This varietal was originated at Minas Gerais, Brazil. It is a natural mutation of the Red Bourbon. The Caturra varietal produces more coffee and it is more resitant to disease than Bourbon.
Rafael Amaya’s farm is located in Oporapa, Huila, 50km away from Pitalito where most of the best coffees and microlots from Colombia are produced.
|ALTITUDE||1,800 – 1,900 M|
|ANNUAL RAINFALL||1,800 – 2,000 MM|
|TEMPERATURE||16 -21º C|