We are very happy to receive our first coffee from this year's harvest! It has been a tough time for the Colombian people and we are very grateful to be able to still receive coffee at all! The shipping was also plagued with delays and this pallet was lost for a few days so our hope was waning.Thankfully it arrived and it’s tasting great! This microlot is produced by Rafael Amaya on his farm Finca La Virginia, located in Timana, Huila. It is made up of the Pink Bourbon variety (with cherries that turn pink when ripe instead of the usual red or yellow) grown at between 1700 and 1800 masl and Rafael carried out a washed carbonic maceration during processing.This coffee shows his skill and understanding of the process, it has the tea-like clarity of a washed coffee with a bright citric acidity and a rich malty complexity from the extended fermentation.

We are very happy to receive our first coffee from this year's harvest! It has been a tough time for the Colombian people and we are very grateful to be able to still receive coffee at all! The shipping was also plagued with delays and this pallet was lost for a few days so our hope was waning.Thankfully it arrived and it’s tasting great! This microlot is produced by Rafael Amaya on his farm Finca La Virginia, located in Timana, Huila. It is made up of the Pink Bourbon variety (with cherries that turn pink when ripe instead of the usual red or yellow) grown at between 1700 and 1800 masl and Rafael carried out a washed carbonic maceration during processing.This coffee shows his skill and understanding of the process, it has the tea-like clarity of a washed coffee with a bright citric acidity and a rich malty complexity from the extended fermentation.