Finca Pampojila / Edgar Herrera

A distinctive Anaerobic Natural Ruiru-11 from Finca Pampojilá, located in Guatemala’s renowned Atitlán region at elevations between 1,600 and 1,725 m.a.s.l. This lot comes from six-year-old plants and was harvested during the 2025–2026 crop.Technical-Sheet-Anaerobic-Natural-Ruiru-11-Meron-Coffee-2025-2026.pdf

The process begins with careful selection of fully ripe cherries, followed by flotation to remove lower-density fruit. The selected cherries are then fermented anaerobically in hermetic tanks for more than 100 hours, with temperature controlled until the desired pH and Brix levels are reached. After fermentation, the coffee is slowly dried on shaded patios.Technical-Sheet-Anaerobic-Natural-Ruiru-11-Meron-Coffee-2025-2026.pdf

This carefully controlled process creates a vibrant and expressive cup, combining the distinctive character of Ruiru-11 with the concentrated sweetness and complexity of anaerobic natural processing. Expect pronounced ripe-fruit sweetness, wine-like fermentation character, lively acidity, and a long, aromatic finish.