Frutta da Bosco - Bourbon, Anaerobic Natural, Guatemala

This high altitude coffee is bursting with dark and juicy aroma’s. We first started bringing in Finca Villaure coffee’s from Rodin Villatoro, one of two brothers (Jenner’s coffee’s are also exceptional) following in the footsteps of their father, the founder of Finca Villaure, Aurelio Villatoro. This coffee is selectively hand picked at 23-24 brix and immediately placed into inert concrete tanks to undergo 40 hours of cold fermentation. Cherries are dried in raised beds in a green house for 18 days before milling. This process results in a super sweet and juicy coffee, ripe with black fruit, aromas of hibiscus, and a beautiful tartaric acidity. We taste wild blackberry, hibiscus, lemon candy, and baking spices.

Process: Anaerobic Natural

Variety: Bourbon/Caturra

Farm: Finca Villalore

Producer: Aurelio Villatoro

Origin: Hoja Blanca, Huehuetenango, Guatemala

Alt: 2000MASL