Origin 

Country

Colombia

Coffee grower

Monsalve Botero

Farm

La Virginia

Altitude

1700-1900 masl

Region 

Timaná, Huila 

Temp.

15C° - 26C°

La Virginia

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.

 

Variety 

Caturra

Process

Araerobic washed

Tasting note 

(Coming soon...)

Description Process

Dry fermentation of 180 hours with the pulp on inside Grain Pro bags, followed by washed propcess, then leave coffee dried on raised beds to ideal moisture content.

 

Variety 

Pink Bourbon

Process

Double Fermentation Washed

Tasting note 

Sijichun Tea, Peach, Honey tea

Description Process

Dry fermentation of 50 hours with the pulp on inside Grain Pro bags ,another 50 more hours fermentation after pulped inside Grain Pro Bag, followed by washed propcess, then leave coffee dried on raised beds to ideal moisture content.

 

Variety 

Yellow Bourbon

Process

Double Fermentation Honey

Tasting note 

Passionfruit, citrus, melon, sweet pineapple

Description Process

Dry fermentation of 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.

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