PRE-ORDER: Colombia Rafael Amaya Nº 141 (will ship 21st Jan)
PRE-ORDER: Colombia Rafael Amaya Nº 141 (will ship 21st Jan)
PRE-ORDER: Colombia Rafael Amaya Nº 141 (will ship 21st Jan)

PRE-ORDER: Colombia Rafael Amaya Nº 141 (will ship 21st Jan)

£9.95

Tastes Like:

Raspberry Jam, Lemon Zest & Barrel Aged Rum

Roast:

LIMITED RELEASE TIN (100g) This product will be roasted and posted on the 21st January. Any other items in your basket will be shipped in the normal Read more

About PRE-ORDER: Colombia Rafael Amaya Nº 141 (will ship 21st Jan)

LIMITED RELEASE TIN (100g) This product will be roasted and posted on the 21st January. Any other items in your basket will be shipped in the normal way.

Rafael Amaya has been farming coffee at Finca Montana for over 20 years, but only recently began producing for the speciality market. His extended fermentation process involves storing the coffee cherry for an astonishing 130 - 180 hours, he tastes the cherry pulp throughout this time, and judges the optimum ferment according to the flavour; over-ripe orange is his cue to begin drying the coffee!

 

Good to know…
  • Free delivery when you spend over £25
    Free delivery when you spend over £25
  • Dispatched next working day
    Dispatched next working day
  • Roasted fresh to every order
    Roasted fresh to every order
  • Our packaging is completely recycable
    Our packaging is completely recycable

Delivery information

Roasted & dispatched the next working day via Royal Mail Tracked service.

Order Value
£0 - £9 = £1.95
£9 - £20 = £2.40
£20 - £24.99 = £2.95
£25+ = Free UK Shipping

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Timana, Huila, Colombia

Process

Extended fermentation

Producers

Rafael Amaya

Grown

Finca La Montaña

Altitude

1800 - 1900m

Varietals

Pink Bourbon

Rafael Amaya has been farming coffee at Finca Montana for over 20 years, but only recently began producing for the speciality market. His extended fermentation process involves storing the coffee cherry for an astonishing 130 - 180 hours, he tastes the cherry pulp throughout this time, and judges the optimum ferment according to the flavour; over-ripe orange is his cue to begin drying the coffee!
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