Finca Rosita - Anaerobic 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.

Details

Format

Bean

Decaffeinated

No

Producer

Valverde-Aramayo family

Altitude

1350 - 1740 m.a.s.l

Variety

Catuai

Notes

Mango, Milk Chocolate, Honey, Hibiscus

The roaster

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 coffe…