0036: Carmelita, Bolivia

Carmelita
Tasting Notes: Citrus, Blackberry, Iced Tea
Producer: Carmela Aduviri

Environment: Bolivia | Caranavi | 1475 MASL

Variety: Caturra | Catuaí

Process: Anaerobic Washed

More Info
Carmela Aduviri has been working in coffee for 50 years, and her experience shows. This lot of Caturra and Catuaí — known for their bright acidity and fruity characteristics — is fermented in an anaerobic environment for 48 hours with the cherry skin. Then it was patio dried before finally being mechanically dried. The coffee is then hand-sorted, ensuring exceptional quality.