Introducing the "Roberto Lot" from Buena Vista farm. This special batch undergoes a 48-hour anaerobic natural process before being dried on sun-beds, resulting in a coffee that balances bright, fruity notes of passionfruit with a full-bodied and robust mouthfeel.

Dedicated to Roberto Perez, Buena Vista’s manager for several decades, this lot commemorates his tireless devotion to coffee as a craft and his enduring passion and contributions to Buena Vista's legacy and coffee quality.

Enjoy the exceptional, complex profile of the “Roberto Lot"— the result of years of dedication and hard work.

Roasted by Mauricio Ruiz, Q Grader,
in Managua, Nicaragua.