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Finca Rosenheim XLIII
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- Origin Peru
- Region Carretera Yezu, Villa Rica
- Farm Finca Rosenheim
- Variety Caturra, Typica
- Crop Year 09/2023
- Altitude 1615 masl
- Process Washed
- Net Weight 250gram
Dragon Fruit, Blackberry, Nougat
FLAVOR PROFILE
Dragon Fruit, Blackberry, Nougat
QUALITY SCORE
Coffee beans are judged on a 84 - point scoring system
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Finca Rosenheim XLIII
Finca Rosenheim officially began producing flavored fruit products in 2004 after being bought by Mr. Mark Bolliger’s family in 1998. Located in the heart of the mountains, the farm possesses many features that make others jealous and envy. At an altitude of 1600m above sea level with 40ha of cultivated land right on the rich Andes plateau, Finca Rosenheim has enough conditions to nurture the attractive aroma layers inside each coffee bean.
FINCA ROSENHEIM XLIII BY FINCA ROSENHEIM
Finca Rosenheim XLIII is the result of a unique collaboration between Finca Rosenheim and XLIII Coffee, according to our shared sustainable mission in specialty coffee production
Through innovative washed processing methods, we’ve unlocked the full spectrum of Peru’s origin, ensuring that every sip of Finca Rosenheim XLIII is a journey through the rich landscape of Peruvian coffee culture
| Sourcing | Direct Trade |
| Paid for Producer | 13,35 USD/kg |
ROASTING PROFILE
RECOMMENDATIONS FOR STORAGE AND USE
– Coffee wants to rest in a cool place away from sunlight and sealed bags;
– Our coffee reaches its peak flavor four weeks after the roasting date;
– Our coffee maintains its aroma spectrum within six months of opening the bag, and the quality gradually decreases;
– Our coffee is packed with flavor-locking technology, so it can be preserved for two years from the date of production when unopened. We also recommend not using it when first opening the bag. Please open and close the bag for another three days to fully release the flavor-locking encapsulation technology;
– Our coffee will clearly show the flavor description after 03 days from when you open and close the bag for the first time.
THE OPTIMUM WATER QUALITY FOR BREWING COFFEE
| Calcium Hardness | 10 ppm CaCO3 |
| Magnesium Hardness | 58 ppm CaCO3 |
| Total Alkalinity | 10 ppm CaCO3 |
| Sodium | 10 ppm CaCO3 |
How to create the optimum water for brewing coffee? – Try 43 Factory’s Water products
| COFFEE GUIDES | SHOT | FILTER | MILK BASE |