Colombia Amaya offers a rich and concentrated fruit experience, marked by notes of ripe peach, fresh strawberry, and grape — combining to create a cup with a distinct personality and layered complexity.
This coffee was processed using the Anaerobic method, where the beans undergo fermentation in a sealed, oxygen-free environment. This technique amplifies fruity flavor development exceptionally, resulting in depth and complexity that traditional processing methods cannot achieve.
Grown at elevations between 1,800 and 2,200 meters in Colombia, the Caturra and Castillo varieties benefit from an extended ripening period in ideal high-altitude conditions, building a refined acidity and a well-defined flavor structure.
Colombia Amaya is suited for both V60 filter brewing and espresso preparation. Its layered fruit complexity is especially expressive through slow filter methods, which allow each nuance to fully unfold in the cup.
Specifications
Country: Colombia
Tasting Notes: Peach, Strawberry, Grape
Processing: Anaerobic
Variety: Caturra, Castillo
Altitude: 1,800–2,200m
Brew Methods: V60, Espresso
Weight: 250g