Bolivia Rosita

This coffee comes from Finca Rosita, located in the Illimani community of Caranavi, Bolivia—one of the country’s most important coffee-growing regions. The 32-hectare farm is fully dedicated to coffee and named in honor of Rosa Angélica Aramayo, the matriarch of the Valverde-Aramayo family.

This lot is processed as an anaerobic natural, fermented whole-cherry in sealed tanks with airlocks to allow CO₂ to escape while keeping oxygen out. Fermentation is closely monitored using brix readings, with the coffee removed once sugar levels hit the sweet spot. Drying happens slowly over 20–25 days, depending on conditions, helping preserve clarity while building depth.

In the cup, Rosita is bright and structured, with notes of limeade, lemongrass, and cola. It’s expressive without being overbearing—clean, refreshing, and a great snapshot of where Bolivian coffee is headed.

Caranavi has become deeply tied to coffee over the past 15 years, with a new generation of producers pushing quality forward. Coffees like this one show just how much potential the region has when care, experimentation, and patience line up.