This marks the fourth year of working directly with Rodolfo Ruffatti Batlle for us here at Manhattan CR. Rodolfo is a good friend of ours and this is our second lot to come directly from his farm.
This lot of Borbonera was fermented for 48 hours, pulped and then transferred to shaded raised drying beds for 22 days. The Borbonera variety (named by Rodolfo) are in fact ancient coffee shrubs that have been on the farm for over 60 years. Planted by his grandfather giving us a unique opportunity to taste what kind of coffee we could expect from the past.
On the cupping table, we’re tasting chocolate, nougat and red velvet. Great in milk, but also a delicious filter!