Finca Rosita is a 32-hectare farm in the Illimani community that produced this anaerobic natural lot. After harvest, the cherry was fermented in sealed tanks for 4-5 days. The sugar content was measured every few days with a Brix meter to determine the proper level of fermentation. Once the sugar content read 8 on the Brix meter, the cherries were transferred to raised beds to dry. On the cupping table, we taste tropical fruit and tamarind complemented by pleasing florals akin to honeysuckle. Bolivia's specialty coffee industry has faced unique challenges over the years, including underdeveloped infrastructure, difficult geography, and the collapse of several large, key cooperatives. Recent structural investments have begun to change the tide for coffee farmers and have made it easier for us to bring in exceptional Bolivian coffees.