Colombia | Rafael Aya, La Virginia | Caturra | Washed

$25.00

NEW

EXPERIMENTAL

FLAVOURS OF:

JASMINE, PASSION FRUIT, BROWN SUGAR, ORANGE

Rafael Aya is a fermentation genius, amplifying the fruit without losing washed clarity. Expect Colombia's clean structure to explode into vibrant passion fruit and sweet orange, finishing with a tactile brown sugar sweetness that coats the palate.

Product variants

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Product information

Everyone goes through coffee at their own rate, but as a rough guide, we recommend:

1–2 cups per day: 250g per fortnight
2–3 cups per day: 500g per fortnight
4–5 cups per day: 1kg per fortnight

COFFEE ID

MEET THE PRODUCER

RAFAEL AYA

COUNTRY: Colombia

REGION:

Rafael Aya is hacking the traditional washed process. Instead of a standard ferment, he extends the time the cherries sit in sealed barrels to 48 hours, followed by another 36 hours in tanks. This allows specific esters (fruit compounds) to develop that would normally be washed away, bridging the gap between the clarity of a washed coffee and the wild intensity of a natural.

Caturra

Caturra is a natural mutation of Bourbon coffee, characterised by its short stature and high yield. Originating in Brazil, it produces a balanced cup with bright acidity and complex flavours. Grown mainly in Latin America, it thrives at high altitudes and requires careful cultivation to manage its susceptibility to diseases.

Washed

During the wash method, the outer skin and pulp of the coffee cherry is removed through depulping, leaving behind the mucilage-covered beans. The beans are then fermented to remove the mucilage before being washed and dried.

1600m - 1800m

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