Rafael Amaya

Rafael Amaya operates coffee production in the Huila region of Colombia, situated at an altitude band ranging from 1700 to 1900 meters. This geographic context provides the growing conditions for the coffees cataloged from this producer. The varietal landscape in the catalog features the caturra variety, which is represented across the available lots. The process portfolio for Rafael Amaya includes specialized methods such as anaerobic natural and carbonic maceration treatments. These distinct processing techniques reflect the preparation styles observed in the catalog data. The catalog footprint for this producer consists of two total coffees, which are currently out of stock. Two different roasters currently carry or have carried their lots, yielding an average Cherrybook Index across their lots of 63.2. Recent catalog examples include Colombia La Virginia roasted by Kiss the Hippo Coffee, utilizing an anaerobic natural process with caturra, and Colombia Rafael Amaya Filter roasted by Rumble Coffee Roasters, featuring a carbonic maceration process with caturra. The work of Rafael Amaya within the catalog is characterized by a focus on the caturra variety paired with advanced processing methods like carbonic maceration and anaerobic natural treatments.