Guatemala Finca Los Conejos Extended Fermentation

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 viaanaerobic fermentation.Anaerobic fermentation utilizes large, sealed vats which preventany airborne bacteria from contributing to the fermentationprocess and results in a distinctly more fruit-forward cup profile.This small micro lot is fermented partially-anaerobically, with littleexposure to oxygen, over a period of 120 hours, leading to acomplex and dynamic cup with tropical fruits, orange blossomflorals and candy-like sweetness.The farm is located in the town of Santa Rosa de Lima in theSanta Rosa department, just a sh