Colombia – Rafael Aya

Don Rafael Aya was raised in a coffee growing region, his parents provided him with the pertinent knowledge about coffee. In spite of the challenges, he dedicated himself to keeping the family tradition alive. The farm is located in the village of La Florida, in the municipality of Timana, at an altitude of 1800 meters above sea level. It was obtained through a loan when the land was still fallow and little by little he cultivated varieties such as caturra, f6, yellow bourbon, gesha, pacamara, and today he has a total of 15 thousand coffee trees.

Through his constant work and dedication, he was able to buy the farm more than 20 years ago and since that time he has continued to modernize his cultivation methods and improve the quality of his coffee.

The beans of this lot have followed a micro anaerobic processing, that is to say, the 100% ripe beans are harvested by hand and then machine pulped after 12 hours. The resulting green coffee beans underwent micro anaerobic fermentation for 120 hours (fermentation in an oxygen-free environment using sealed tanks with a one-way valve to allow gases to escape but not to enter), and were finally washed once and placed in the canopy to be dried for 15 days.