This coffee comes from Finca Rosita, a 32-hectare farm located in the Illimani community of Caranavi, Bolivia. The farm is named after Rosa Angelica Aramayo, matriarch of the Valverde-Aramayo family. This lot features the Catuai variety processed using an anaerobic natural method. The coffee is fermented in completely sealed tanks without oxygen for 4 to 5 days, using airlocks to release CO2 gases while preventing oxygen entry. Fermentation is monitored with a brix meter until the sugar content reaches 8 brix. After fermentation, the coffee is dried in cherry for 20 to 25 days depending on weather conditions. This controlled fermentation process creates a homogeneous result with complex flavors characteristic of Bolivian coffee from the Caranavi region.
