Rafael Aya
Caffenation [ BE ]
200 hours of fermentation in an oxygen-free environment. This isn’t a coincidence—it’s intentional—and the result is just as wild and yet surprisingly clean as the name suggests.
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Rafael Aya began working with specialty coffee in Timana, Colombia, back in 2010, at a time when the local specialty market was still finding its footing. Thanks to his diligence and focus on quality, he managed to sell a fifth of his harvest at a significantly higher price than neighboring farmers—and he hasn’t slowed down since. Today, he collaborates with the Belgian roaster Caffenation as part of a direct trade program that gives him unusual freedom: the coffee is processed directly to order, with parameters agreed upon in advance. This particular lot was created through anaerobic fermentation lasting over 200 hours—longer than is typical for washed processes.
The result? A cup that initially surprises with tropical extravagance, but immediately soothes with its clarity and rich chocolate aftertaste. The Pink Bourbon from Huila retains its character despite how much “gas” was added to the fermentation.
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