COLOMBIA La Virginia – Espresso

We don’t typically feature this many process-driven coffees, but with three releases from Rafael Aya this year, the clarity and structure of this Colombia F6 made it impossible to pass up. Grown at 1,750 meters at La Virginia, a six-hectare farm Rafael has managed since 2018, this lot benefits from high-altitude conditions, deep valleys, and a distinct microclimate that slow cherry maturation and enhance complexity.

 Pushing fermentation to its limits, Rafael applies an extended 250-hour natural fermentation, unlocking a depth of flavor before 15 days of careful drying in Guardiola. The result is a vibrant, layered profile with notes of jasmine, red apple and quava.

 This coffee stands out not just for its process but for its remarkable clarity and balance, an expression of Rafael’s expertise and innovation.