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Editorial sacred-geometry illustration for Finca Rosita - Anaerobic Natural, not a photograph of this coffee or its packaging

Editorial illustration · not a coffee photograph

Editorial sacred-geometry artwork for Finca Rosita - Anaerobic Natural; not a documentary photograph

Editorial illustration

Editorial sacred-geometry artwork for Finca Rosita - Anaerobic Natural; not a documentary photograph

Editorial illustration

Editorial sacred-geometry artwork for Finca Rosita - Anaerobic Natural; not a documentary photograph

Editorial illustration

🇧🇴Bolivia · Caranavi

Finca Rosita - Anaerobic Natural

Roasted by Black & White Coffee RoastersRoaster's website
EXPERIMENTAL PROCESS
TagsBoliviaCaranaviCatuaíAnaerobicMangoHoney flavorMilk ChocolateArabicaSingle originFinca RositaValverde-Aramayo familyBlack & White Coffee RoastersOwned by FairWave Specialty Coffee Collective
🇧🇴BoliviaAnaerobicCatuaí
Brand
Black & White Coffee Roasters
Who owns the brand
A mid-size coffee group — FairWave Specialty Coffee Collective
Roaster website
Visit website
Country
🇧🇴Bolivia
Region
Caranavi
Town
Illimani community
Farm / Station
Finca Rosita
Farmer / Producer
Valverde-Aramayo family
Species
Arabica
Type
Single origin
Grade
Not specified
Variety
Catuaí
Process
Roast
—
Tasting notes
Hibiscus, Dried mango, Tropical dried fruit, Dark honey, Milk chocolate, Vibrant acidity
Fermentation
Whole ripe cherries ferment for 4–5 days in sealed tanks fitted with airlocks. The endpoint is determined by Brix content, with fermentation stopped at 8 Brix.
Drying
Dried in cherry on raised beds for 20–25 days.
Product page
Roaster's site
Date reviewed
—
Why some details are blank
  • ALTITUDEBlack & White publishes a 1,350–1,740 meter range rather than one exact lot elevation; no midpoint is stored as fact.
  • PRICEThe accessible exact archive does not expose a verifiable consumer price; the unsupported $26 value was removed.
  • HARVESTThe exact Black & White archive does not state a harvest period or crop year.
  • ROAST LEVELNo discrete roast level is published for this archived release.
  • BAG SIZEThe accessible exact archive does not expose a verifiable retail bag weight.
Spotted an error? Report a correction →
The transparency chain

FROM THE BAG
BACK TO THE LAND.

Every link we could verify, traced in one place. Follow the chain as far as it goes — when the industry doesn't disclose a link, we say so instead of guessing.

  1. 01
    The name on the bag
    Finca Rosita - Anaerobic Natural
  2. 02
    The brand
    Black & White Coffee Roasters
  3. 03
    The roaster
    Black & White Coffee Roasters
  4. 04
    The variety
    Catuaí
  5. 05
    The farm
    Finca Rosita
  6. 06
    The farmer
    Valverde-Aramayo family
  7. 07
    The region
    Caranavi
  8. 08
    The country
    🇧🇴Bolivia
From the producer

The Valverde-Aramayo family operates Finca Rosita in the Illimani community of Caranavi. The 32-hectare coffee farm honors family matriarch Rosa Angélica Aramayo.

From the roaster

Black & White characterizes this as a comparatively low-fermentation-impact natural with soft hibiscus florals, dried tropical fruit, vibrant acidity and dark-honey or milk-chocolate sweetness.

Why this coffee is noteworthy

A fully traceable Bolivian Catuaí lot with an endpoint-controlled whole-cherry anaerobic fermentation and documented raised-bed drying.

The honest process breakdown

WHAT DID THEY ACTUALLY
DO TO THIS COFFEE?

01
Peak-ripe picking

Cherries were handpicked at peak ripeness.

02
Sealed whole-cherry fermentation

Intact cherries fermented for four to five days in sealed tanks fitted with airlocks.

03
Brix endpoint

Black & White says fermentation was stopped at 8 Brix.

04
Raised-bed drying

The coffee dried in cherry on raised beds for 20–25 days.

What was added?

No processing input is documented as added.

What wasn't added?

Fruit, flavorings, spices or commercial cultures are not documented; their absence is not inferred.

Why it matters

The airlocked whole-cherry fermentation, measured endpoint and long raised-bed drying support an experimental anaerobic-natural classification without implying infusion or co-fermentation.

What you might taste

Black & White lists hibiscus, dried mango, tropical dried fruit, dark honey and milk chocolate with vibrant acidity.

Sources for these process claims
  • · https://www.blackwhiteroasters.com/collections/the-coffee-archive/products/r-finca-rosita-anaerobic-natural
Coffee profile

In the database. Not tasted. Not scored.

This coffee is in our database because we can reliably document it — but we haven't tasted and scored it yet, and we never publish a score we haven't earned.

Outside reviews and internet discussion — is kept clearly separate from our own review. When we taste it, our full review appears here.

The internet pulse

What the internet is saying about this coffee

Research complete — no qualifying reviews yet

Our research pipeline scanned public reviews, videos, forums and discussions for this coffee (last pass 2026-10-20) and found no independent review of this exact release that meets our verification standards. When qualifying sources appear, they'll be published here.

What we found

No independent exact Black & White release review was found. Finca Rosita discussions located on Reddit concerned coffees roasted by other companies, so the prior exact-release sentiment characterization was removed and no numeric rating was created.

Until then, meet the people behind it:

Meet the farm: Finca Rosita →Meet the farmer: Valverde-Aramayo family →
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