Rafael Amaya (Colombian)

Potterbeans - "Rafael Amaya is a delicate, highly complex bean which is the product of a long fermentation process. This process allowed it to achieve an 88 SCA cup score. This Colombian roast has a sweet, decadent acidity and notes of dried red berries, carob and dark caramel. The uniqueness of its flavour profile is best enjoyed brewed delicately in a French press or pour over. When combined with milk you can expect something reminiscent of berry ice cream. You can fnd out more about Rafael's story and process over on our blog."