Shipping included in Price From Cajamarca, in the province of La Coipa, Carlos Aranda brings us his signature Anaerobic Red Bourbon. It tastes like: Red fruit marmalade, red wine, wild cherry Farm Details: Altitude: 1800 masl Farm: Sofía Location: La Coipa - San Ignacio, Cajamarca Carlos farms several hectares in La Coipa, one of Peru's most prestigious coffee growing microclimates and home to multiple Cup of Excellence winners. The region's unique combination of rich soils, ideal temperatures, and exceptional coffee genetics gives its coffees a distinctive and highly sought-after character. His Bourbon is a local mutation known for producing exceptionally dense beans. Through careful fermentation, it develops vibrant notes of ripe red fruit, resulting in a exceptional cup. Post harvest processing The coffee cherries are fermented 24h, later de-pulped and fermented again in anaerobic containers for over 5 days, or until reaching the producers desired mucilage taste. Later dried for 2 weeks in raised beds.