Roast Level
Light Roast
Origin
Boquete
Process
Natural Dry Fermentation
Grower
Grower
Altieri
Region
Region
Boquete
Variety
Variety
Catuai
Process
Process
Natural Dry Fermentation
Altitude
Altitude
5200-7200 feet above sea level
Harvest
Harvest
Hand-picked
Drying
Drying
African Raised Drying Beds
Roast profile
Roast profile
Light Roast
Brew Methods
Brew Methods
Flavor Profile
Amaretto * Blueberry * Milk Chocolate
About This Coffee
Catuai Variety Natural Process - Boquete
ROLA is a plot located on a mountain at 5740 feet above sea level in Mima Estate. Like every plot on the farm, it grows alongside the forest park, is the only plot in Mima Estate with all-day sun exposition, and that condition impacts high yields of this varietal. The coffee was harvested on December 31st, 2024. It was then transported to our facilities in Alto Lino the next morning, where it underwent flotation to separate low-density cherries. Then it was placed on African beds in the drying greenhouse for its initial drying stage for 4 days, after reaching approximately 45% humidity. It was then placed in Grain Pro bags for 2 days to complete the fermentation process with low humidity. The coffee then underwent a drying stage in the green house for 28 days. The coffee then entered our resting warehouse with controlled temperature and humidity.