Next Roasting Date_28/10/2020   Weight / 200g

Farmer / Monsalve Botero
Region / Timana, Huila
Altitude / 1700-1900m
Varieties / Yellow Bourbon
Process / Double Fermentation Honey Process
Harvest / Oct 2019 to Dec 2019

Note /  Rum Raisin, Tropical Fruit, Chocolate Brownies

Rafael was born in Tolima and has been working in Coffee with his father, also a coffee grower, for over 35 years. Back in 2002, he managed to buy his first farm in Timana, Huila, but only in 2012, he got started with specialty coffees.

Since 2014 he's been working with differentiated processes and extended fermentation, which marked a turning point in his life. Rafael as his wife, who handles feeding for coffee collectors on their farm, have two kids of 14 and 9. Their La Virginia farm produces Geisha, Yellow Bourbon, Pink Bourbon, Pacamara and Caturra.

To process the coffee, ​cherry was dry fermented for 50 hours with the pulp on inside Grain Pro bags at 23C° and 50 more hours after pulped inside Grain Pro Bag, followed by honey propcess, afterward coffee dried on raised beds to ideal moisture content.