Process : Natural
Variety : Caturra
Can be purchased Whole Bean or Ground for Filter
Rocosa Montana translates directly as the Rocky Mountain and is located in Santa Clara, Panama. Processed exclusively by Allan Hartmann, we have bought directly from this farm for the last 3 years and have developed a very exciting relationship.
This year we decided to experiment with fermentations that are usually used exclusively for Geisha’s in Panama. Fascinated by the effects that controlled fermentation has on flavour we asked Allan to anaerobically ferment this Caturra with natural yeasts apparent in the air. After 18 days of stable fermentation the cherries are then pulped and dried on raised African beds for a further 8 days. We have been blown away by the complexity found in this coffee.
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