Origin
Country
Colombia
Coffee grower
Monsalve Botero
Farm
La Virginia
Altitude
1700-1900 masl
Region
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.
