Region: San Jose, La Paz
Altitude: 1400 – 1500 m.a.s.l
Varieties: Red Catuai
Farm: El Bosque
Drying: Dried on patio, raised beds in the sun or shade for 11-20 days
Cupping notes: Winey, Blood Orange, Bakers Chocolate
Finca El Bosque was founded in the year 2000 by the Garcia Family, the variety planted here is Red Catuaí, with tree ages ranging between 18 to 20 years old, in an extension of 3.48 hectares of land.
The farm is established in the Pedernal Village, in the department of San José, approximately 35 minutes away from Marcala. It has an altitude of 1,550 meters above sea level.
The parchment is fermented for 12 hours before it is washed using african washing techniques which helps sorting floaters and undeveloped beans from the denser and more developed coffee. After washing and dried on a patio, the coffees are piled up and covered when it’s hard sun during midday, when it rains and at night.