Funky Stuff: 200 H Anaerobic Fermentation by RAFAEL AYA
HomeStore

Funky Stuff: 200 H Anaerobic Fermentation by RAFAEL AYA

Funky Stuff: 200 H Anaerobic Fermentation by RAFAEL AYA

Select Size
From $6.13

Original: $17.52

-65%
Funky Stuff: 200 H Anaerobic Fermentation by RAFAEL AYA—

$17.52

$6.13

The Story

  • Funky but clean
  • Pure chocolate after taste
  • A basket of tropical fruit

Region: Huila, Colombia

Processing: 200 hour Anaerobic Washed

Variety: Pink Bourbon

Exporter: Azahar Coffee Company

Rob says: This coffee is part of our ‘Direct Trade’ program and processed on demand.

In the legendary town of Timana, RAFAEL AYA started focusing on Specialty Coffee already in 2010. And as a result he was able to sell 20% of his coffee at a significant premium. This was quite a feat at a time when Colombian’s specialty market was relatively small.

Since then Rafael has been constantly striving to learn, and to improve the quality and services. For this lot we were able to specify the amount of hours we wanted the coffee to ferment. So we gave it a little push and ended up with this very wild & funky, but still clean, well aligned taste profile.

Funky Stuff: 200 H Anaerobic Fermentation by RAFAEL AYA - Image 2

Details & Craftsmanship

Every detail has been carefully considered to bring you the perfect product.

Description

  • Funky but clean
  • Pure chocolate after taste
  • A basket of tropical fruit

Region: Huila, Colombia

Processing: 200 hour Anaerobic Washed

Variety: Pink Bourbon

Exporter: Azahar Coffee Company

Rob says: This coffee is part of our ‘Direct Trade’ program and processed on demand.

In the legendary town of Timana, RAFAEL AYA started focusing on Specialty Coffee already in 2010. And as a result he was able to sell 20% of his coffee at a significant premium. This was quite a feat at a time when Colombian’s specialty market was relatively small.

Since then Rafael has been constantly striving to learn, and to improve the quality and services. For this lot we were able to specify the amount of hours we wanted the coffee to ferment. So we gave it a little push and ended up with this very wild & funky, but still clean, well aligned taste profile.