Rosado

Rosado undergoes a 25-hour whole-cherry fermentation in an oxygen-free environment. After this stage, the coffee is depulped, fully washed, and dried slowly on sun patios. This short anaerobic fermentation adds clarity and structure while preserving the natural sweetness and balance of Anacafé 14 and Obatá.

The result is a clean, approachable profile with gentle complexity—ideal for roasters looking for a washed coffee with a bit more depth and character.