Amaca Los Anayes Coffee Quiz

1. In which Colombian region is the Amaca coffee grown?

A) Huila B) Cauca C) Antioquia D) Nariño

2. What variety of coffee bean is the Amaca?

A) Bourbon B) Geisha C) Castillo D) Caturra

3. Which processing method is used for this coffee?

A) Natural B) Honey C) Washed D) Anaerobic

4. Which of these is NOT mentioned as a tasting note?

A) Mango B) Passionfruit C) Almonds D) Dark Chocolate

5. How does the speaker describe the coffee's mouthfeel?

A) Tea-like B) Creamy C) Thin D) Syrupy

6. What is the recommended preparation for this roast?

A) Filter coffee B) Cold brew C) Espresso D) French press

7. Why are they supporting the specific farm, Los Anayes?

A) They are building a new school B) They are buying more drying beds C) They are using new organic fertilizers D) They are planting new shade trees

8. When should the coffee cherries be covered during the drying process?

A) Early morning B) At sunset C) During high noon D) Overnight

9. How many female farmers are involved in the Amaca project?

A) 50 B) 100 C) 140 D) D) 200

10. What is the typical size of the small farms owned by these farmers?

A) 1 to 3 hectares B) 5 to 10 hectares C) Less than 1 hectare D) 10 to 20 hectares

SUMMARY OF MAIN POINTS:

• The Amaca coffee is grown in the Cauca region of Colombia by a network of 140 female farmers operating small 1 to 3-hectare plots.
• It features the Castillo bean variety utilizing a washed processing method with a creamy mouthfeel and tasting notes covering mango, passionfruit, and almonds.
• Proper post-harvest handling includes covering the coffee cherries during high noon during the drying process.
• Project support initiatives directly help farms like Los Anayes acquire additional drying beds to enhance quality and production.

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