The Java variety has a long history, with its genetic origins traced to regional landraces in western Ethiopia. As a variety known for producing high quality, the team at Finca Aurora has experimented with anaerobic processing to further accentuate Java’s unique potential. When done well, coffees processed in this way often result in profiles that are more fruit-forward and vibrant than their traditionally-washed counterparts. This particular convergence of genetics and anaerobic processing produced one of the most unique coffees we've tasted from Nicaragua. In this small lot, we find flavors of dried apricot and honey, bolstered by a tea-like mouthfeel.

Pronunciation: FEEN-cuh AH-roar-ah JAH-va