Last updated: 2026-09-14T22:23:05.622Z

Out of stock

[0.0 out of 5 stars — 0 ratings](https://www.coffeelist.co/b/black-white-coffee-roasters/finca-rosita-anaerobic-natural/reviews)

**Process:** [Natural](https://www.coffeelist.co/insights/processing-method/natural)

,

[Anaerobic](https://www.coffeelist.co/insights/processing-method/anaerobic)

**Region:** [Caranavi, Bolivia 🇧🇴](https://www.coffeelist.co/insights/region/b94f967e-6354-4f69-aedf-274f2daf67e3)

**Variety:** [Catuaí](https://www.coffeelist.co/insights/variety/catuai)

**Altitude:** 1350-1740 masl

## What the Brand Says

> LEARN THE STORY | Wait... did you say this coffee came from Bolivia?? ...indeed we did. Thanks to an old friend named James and a partnership with Red Fox Coffee Merchants, we have the unique opportunity to showcase this really lovely example of a high-grown Catuai lot from a coffee-growing region which is well-established - if not yet entirely well-known. During Bolivia's agricultural reform in the 1960s, the Caranavi region became known for rolling out coffee at a high volume - though often at the expense of quality. It wasn't until the early aughts, when international development agencies such as USAID began investing heavily in the region, that Caranavi farmers began to focus on coffee quality above quantity, and it has become a much bigger part of the region's identity and culture in the years that followed. This coffee in particular was grown by the Valverde-Aramayo family, mainstays in the Illimani community within Caranavi. They named their coffee farm, Finca Rosita, in honor and memory of their beloved matriarch, Rosa Angelica Aramayo. The 32-hectare farm sits high on the hills of Caranavi and is dedicated solely to coffee cultivation. TRUST THE PROCESS | After being handpicked at peak ripeness, this lot was fermented and dried in cherry at the wet mill. Anaerobic fermentation takes place in sealed tanks with airlocks, allowing for CO2 to be released without any oxygen being brought in. This fermentation lasts for 4-5 days and is determined by brix content (fermentation is stopped at 8 brix). The coffee is then spread out to dry on raised beds for 20-25 days. TAKE A SIP | Don't let the processing scare you off - despite how it may sound, we'd classify this coffee as a relatively low-fermentation impact natural. It showcases soft florals, like hibiscus, and the fruit flavors lean into the tropical and dried side of things, reminding us of dried mangoes. Vibrant acidity is balanced by an abundance of sweetness, which shows up in each sip like dark honey or milk chocolate. ___________________________________________________________________________ Origin | Caranavi, Bolivia Producer | Valverde-Aramayo family Farm | Finca Rosita Process | Anaerobic Natural Variety | Catuai Elevation | 1350-1740 masl

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# Finca Rosita - Anaerobic Natural

[View at roaster](https://www.blackwhiteroasters.com/products/r-finca-rosita-anaerobic-natural)

## Profile

### Taste characteristics

**Body:** 25/100 — Light & tea-like (0) to Full-bodied & creamy (100)

**Acidity:** 36/100 — Soft (0) to Bright & acidic (100)

**Sweetness:** 72/100 — Less sweet (0) to Very sweet (100)

**Bitterness:** 25/100 — Subtle bitterness (0) to Pronounced bitterness (100)

**Character:** 85/100 — Conventional (0) to Funky & novel (100)

**Roast level:** Light — 2/7, from Extra light (1) to Extra dark (7)

## Tasting Notes

Hibiscus

Milk chocolate

Dark honey

Dried mango

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