Colombia Amaya Premium Coffee Beans from Soil Roaster 250g

Amaya Crops Soil Premium Roastery.

The Bean's Tale:

Amaya, nicknamed the "coffee fortune teller," used to make an extract of coffee cherries. And he became a quilt, taking care of the treatment process. In 2001 Amaya was lucky enough to be able to buy his first farm. And since then he has been devoted to cultivation. and the development of coffee crops. Although he has been involved in the field of specialty coffee. Since 2010. He started harvesting the coffee yields and reaping its fruits, and now he has the ability. He cultivates the rest of the crops on his own farm in a diligent and disciplined manner. In the year 012 Raphael Amaya followed the advice of a coffee master to embark on a coffee shop. Fermentation process up to 60 hours - farmers in Colombia usually ferment the brew for between 16 - 11 hours. He did not stop for a while until he achieved a distinctive and complex fruity Cuba to the greatest extent. Currently, Amaya runs the brewing process between 10–180 hours, and the best way to determine when to stop the process is to experiment with the cases of gum (Odanane 80) attached to the coffee. Raphael says, “When musage tastes like a ripe orange, it is time to stop.”