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From Cajamarca, in the province of La Coipa, Carlos Aranda brings us his signature Anaerobic Red Bourbon.
- Altitude: 1800 masl
- Farm: Sofía
- Location: La lima, La Coipa - San Ignacio, Cajamarca
Tasting Notes:
Red fruit marmalade, red wine, wild cherry
Aftertaste:
Balanced and fruity with a lingering cocoa finish.
Acidity:
Bright citric acidity
Bag Size: 8 oz
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Post harvest processing
The coffee cherries are fermented 24h, later de-pulped and fermented again in anaerobic containers for over 5 days, or until reaching the producers desired mucilage taste.
Later dried for 2 weeks in raised beds.