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Artist Reserve Bolivia Rosita - Anaerobic Natural Java
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ARTIST RESERVE: BOLIVIA
ROSITA ANAEROBIC NATURAL JAVA
FLORAL BERRY, GRAPE, MANGO ORANGE SORBET
This is the fruitier and more intense Anaerobic Natural from our friends at Finca Rosita. This is the Java variety and the beans are big, ripe and uniform. Juice like with a winey quality. Big flavors of floral berry, grape, orange sorbet, and mango.
Artist: Tyler Kelly
BEAN DETAILS:
ORIGIN: Caranavi, Bolivia
PRODUCER: Finca Rosita
PROCESS: Natural/Fermentation 4-5 days in an airtight containers/Drying 20-25 days on raised beds.
ELEVATION: 1350-1740 masl
TASTING NOTES: floral berry, orange sherbert, grape, rainbow sherbert, mango
ROAST TYPE: Light
Farm Level
Finca Rosita is located in the Illimani community in the stunning region of Caranavi, Bolivia. The farm, spanning 32 hectares, is solely dedicated to coffee cultivation and is named in honor of the memory of Rosa Angelica Aramayo, the matriarch of the Valverde-Aramayo family.
This particular lot is fermented and dried in cherry using an anaerobic process, which means that the coffee is fermented in completely sealed tanks without oxygen. Airlocks are used to allow the coffee to release CO2 gases without oxygen entering the tank, enabling a completely controlled and homogeneous fermentation.
To determine the proper fermentation point, a brix meter (sugar content meter) is used. During the fermentation process, the coffee releases a liquid that accumulates at the bottom of the tank. Each tank has a tap where the brix of the liquid is measured every 3 to 4 days to determine if the coffee has fermented properly. When the sugar content of the coffee reaches 8 brix, the coffee is removed from the tank to proceed with drying. This fermentation process takes between 4 to 5 days to complete.
Depending on weather conditions, drying time varies from approximately 20 to 25 days.
The Illimani community is located near the base of the snow-capped mountain that also bears the Illimani name, which translates to "where the sun rises" in Aymara. With a height of 6,462 meters above sea level (masl), this mountain is made up of 4 peaks and is the second highest mountain in the Bolivian Andes.
The vegetation in the region changes rapidly, from large plantations of potatoes and quinoa to many hectares of coffee, plantain, yucca, and other crops. These and other peculiarities of the Andean terrain contribute to the complexity and differentiation of Bolivian coffee.
This particular lot is fermented and dried in cherry using an anaerobic process, which means that the coffee is fermented in completely sealed tanks without oxygen. Airlocks are used to allow the coffee to release CO2 gases without oxygen entering the tank, enabling a completely controlled and homogeneous fermentation.
To determine the proper fermentation point, a brix meter (sugar content meter) is used. During the fermentation process, the coffee releases a liquid that accumulates at the bottom of the tank. Each tank has a tap where the brix of the liquid is measured every 3 to 4 days to determine if the coffee has fermented properly. When the sugar content of the coffee reaches 8 brix, the coffee is removed from the tank to proceed with drying. This fermentation process takes between 4 to 5 days to complete.
Depending on weather conditions, drying time varies from approximately 20 to 25 days.
The Illimani community is located near the base of the snow-capped mountain that also bears the Illimani name, which translates to "where the sun rises" in Aymara. With a height of 6,462 meters above sea level (masl), this mountain is made up of 4 peaks and is the second highest mountain in the Bolivian Andes.
The vegetation in the region changes rapidly, from large plantations of potatoes and quinoa to many hectares of coffee, plantain, yucca, and other crops. These and other peculiarities of the Andean terrain contribute to the complexity and differentiation of Bolivian coffee.
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