Elvis Rafael

  • About
  • Spec
  • Recipe

Owner: Elvis Tino Rafael

Elvis Reinerio Tineo Rafael is a second-generation coffee producer who owns land in the El Diamante area of Jaen. Elvis himself owns 3 hecatres of land, which is planted with bourbon, caturra and catuai and sits at an altitude of 1750 to 1900masl. Elvis and his family work the land together, coordinating their picking, processing and drying and sharing their facilities. Over the last few years Elvis has been investing in improving the quality of his coffee, improving the quality of picking and experimenting with pre-fermentations and different fermentation methods.

Elvis has participated in the Cup of Excellence competition two years in a row, last year he finished 7th place and this year his is through to the final round and hoping to better his position from last year.

This coffee is a single variety catuai, which were picked, washed and floated before being macerated in the cherry for 12 hours. After the maceration period the cherries were pulped and fermented in sealed grainpro bags for 36 hours. The coffee was then dried under shade for 15 days.








1900 masl

roast profile:


taste notes:

Lemon Verbena, rose Hip, Black Cherry, Toffee


Grind Setting: fine

extraction Time: 28 - 30 seconds

dose / yield: 18g / 36g

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