This coffee was grown by Rafael Amaya on a farm near Timana, in Southern Columbia, straddling the northern Andes. Extremely high altitudes and volcanic soil combined with high levels of rainfall make for exceptional conditions for growing coffee. The beans used are 100% Caturra, an off-shoot from the Red Bourbon varietal.

Amaya is the result of a long dry-fermentation process. The coffee is sealed inside bags for two hundred hours before being sundried on raised beds until the ideal moisture content is reached. Lengthy periods of fermentation allow the beans to absorb flavour from the cherry of the coffee fruit before it is removed - allowing for stronger fruit flavours to develop.

In this case, this results in strong notes of cherry and cranberry, underpinned by a hint of cocoa nibs. Expect complex flavours and a syrupy, satisfying mouth feel when brewed with any filter method.

Amaya

10 Reviews

10 Roasters

At 15grams, we're passionate about bringing you the best coffee experience possible. 

Our London-based small-batch coffee roastery is dedicated to sourcing only the highest quality, sustainably grown specialty coffee. From bean selection to brewing, we strive for excellence every step of the way, with a focus on creating a positive impact for both the environment and the communities that produce our coffee. 

Join us in our mission to enjoy exceptional coffee while making a difference.

Amaya

4.5

Amaya

4.5

Reviews