Bolivia Finca Bohorquez

SPECIES: Arabica

VARIETY: Red Catuai

PROCESS: Natural, anaerobic fermentation (depulped, fermented and then dried on african beds)

PRODUCTION AREA: Oruro, Sabaya

ALTITUDE: 1400 masl

PRODUCER: Antonio Bohorquez Fernandez

SCREEN: 17/18

CUP CHARACTERISTICS:

• AROMA: caramel, orange
• FLAVOR: sweet, custard
• BODY: creamy and sirupy
• ACIDITY: balanced, mainly lactic
• AFTERTASTE: lingering and sweet

SCORE: 86,25

BOTANICAL SPECIES: 75% Arabica 25% Robusta

HARVESTING: from April to June

SHIPPING: from July to December

BAGS: 70kg