Carlos Aranda
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
Fragrance & Flavor:
Fermented flavors of red fruits and alchol like wiskey, yet clean with great flavor separation.
Aftertaste:
Balanced and fruity with a lingering cocoa finish.
Acidity:
Bright citric acidity.
Post harvest processing
The coffee cherries are fermented 24, later de-pulped and fermented in anaerobic containers for over 5 days, or until reaching the procuders desired mucilage taste.