Bolivia Java Anaerobic

 
 
CUP: Rose fragrance, grapefruit acidity, tea like, Tumbo (indigenous passionfuit like), spice. Soft and Subtle.  
 
Cupping Score: 84.5
 
Brewing: Suitable for, Filter, AeroPress, French Press (plunger), Syphon (Vacuum Pot), Espresso, Stove-Top, Cold Drip & Cold Brew.
 
Varietal: Java
A varietal related to Gesha. which produce a consistent, sweet, subtle flavoured coffee. Thrives at high altitude. 
 
Process: washed & anaerobic 
Anaerobic refers to the absence of oxygen in the process. It tends to produce confected flavours in coffee. At its best, wonderful complexity. 
 
Roast: Medium  (within first crack) 
 
Farm: Laoyza, Caranavi
Size: 4 Hectares (small)
MASL: 1700-1800
 
Certification:  Specialty Grade.  Altitude plays a major role in the qaulity of coffee. The higher the altitude the slower the growing time, which produces a denser bean and more flavour and complexity in the cup.