Juicy, complex acidity, kiwi, tropical fruit,
citrus, floral, candy-like sweetness

region: Santa Rosa de Lima, Santa Rosa

altitude: 1700 masl

process: anaerobic fermentation

variety:Yellow Bourbon, Pacamara,
Mundonovo, Geisha

 
Finca Los Conejos, named after the pet rabbits the family farm had when the owners were children, is not only a very memorable name, they are also dedicated to producing fantastic coffee.
That is especially true with this lot, which is produced via
anaerobic fermentation.
Anaerobic fermentation utilizes large, sealed vats which prevent
any airborne bacteria from contributing to the fermentation
process and results in a distinctly more fruit-forward cup profile.
This small micro lot is fermented partially-anaerobically, with little
exposure to oxygen, over a period of 120 hours, leading to a
complex and dynamic cup with tropical fruits, orange blossom
florals and candy-like sweetness.
The farm is located in the town of Santa Rosa de Lima in the
Santa Rosa department, just a short distance from Guatemala
City. Santa Rosa is one of the oldest coffee growing regions in
the country, starting coffee cultivation as early as the 1850’s.
Dotted with volcanos throughout the region, the remnants of
previous eruptions have created rich volcanic soils perfect for
coffee production.