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Rafael Amaya from Colombia is our first single-origin roasted for filter. Grown by Rachael Amata at Finca La Montaña. This coffee is harvested following a strict ripeness criteria, exposed to a dry fermentation of 50 hours with the pulp on and 50 more hours after pulping. Finally, the coffee is gently washed and dried on raised beds to the ideal moisture content. This microlot is 100% yellow bourbon. We think it tastes like nashi pear, guava, plum, burnt orange.