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