Finca Rosita - Anaerobic Natural
Finca Rosita - Anaerobic Natural
Black & White

Finca Rosita - Anaerobic Natural

OriginBolivia
ProcessAnaerobic, Natural

Summary

This coffee comes from Finca Rosita in the Caranavi region of Bolivia, grown by the Valverde-Aramayo family at 1350-1740 masl. The Catuai variety undergoes anaerobic natural processing: handpicked cherries are fermented in sealed tanks with airlocks for 4-5 days, then dried on raised beds for 20-25 days. The cup profile features soft floral notes of hibiscus, tropical dried fruit flavors reminiscent of dried mango, vibrant acidity, and sweetness like dark honey and milk chocolate.

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Details

FormatBean
DecaffeinatedNo
ProducerValverde-Aramayo family
Altitude1350 - 1740 m.a.s.l
VarietyCatuai
NotesMango, Milk Chocolate, Honey, Hibiscus

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The roaster

Black & White
Black & White

Black & White is a Raleigh, North Carolina roaster with a refreshingly simple creed: 'If it tastes good, it is good.' They hunt down the most interesting coffees they can find and organise them in a genuinely helpful way — by roast level and even by a 'funk' scale from clean to wild — so you know what you're getting into. New coffees drop weekly, from washed everyday lots to experimental naturals and their high-end Black Label competition coffees. There's a subscription if you'd rather explore on autopilot, plus US shipping and wholesale. A brilliant pick for adventurous drinkers who like variety and a bit of funk.

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