Santa Rita - Natural Process - Anaerobic
Limited edition release. An expression of old and new from Alfredo Chinchilla of Santa Rita farms and Raul Rodas, 2012 World Barista Champion.
Alfredo focuses on cultivating his traditional catturas varietals but blends with red catuais in an anaerobic fermentation process for 48 hours. The cherries then dry on an open patio in a natural process for 25 days.
The result is a cup with notes of ripe pineapple, strawberry, and a very round body with an elegant raisin aroma. Good for espresso or filtered coffee.
Roasted on demand in Guatemala. Allow 7-10 days for roasting and shipping.
Limited edition release. An expression of old and new from Alfredo Chinchilla of Santa Rita farms and Raul Rodas, 2012 World Barista Champion.
Alfredo focuses on cultivating his traditional catturas varietals but blends with red catuais in an anaerobic fermentation process for 48 hours. The cherries then dry on an open patio in a natural process for 25 days.
The result is a cup with notes of ripe pineapple, strawberry, and a very round body with an elegant raisin aroma. Good for espresso or filtered coffee.
Roasted on demand in Guatemala. Allow 7-10 days for roasting and shipping.
Limited edition release. An expression of old and new from Alfredo Chinchilla of Santa Rita farms and Raul Rodas, 2012 World Barista Champion.
Alfredo focuses on cultivating his traditional catturas varietals but blends with red catuais in an anaerobic fermentation process for 48 hours. The cherries then dry on an open patio in a natural process for 25 days.
The result is a cup with notes of ripe pineapple, strawberry, and a very round body with an elegant raisin aroma. Good for espresso or filtered coffee.
Roasted on demand in Guatemala. Allow 7-10 days for roasting and shipping.