Finca Mauritania is owned and managed by Aida Battle, who also brings us the award-winning Finca Kilimanjaro and her exclusive Grand Reserve each year. This is a special pulp natural process version of Mauritania. This means that the coffee cherry has its skin removed but the fruity mucilage is allowed to remain on the parchment layer. It is not broken down by fermentation as with a traditional wet process coffee. The result is a bit more body, lower acidity, and a shift in the flavor profile. Aida's Mauritania has been offered by our friends at Counter Culture for years, and they have had a long working relationship with this special coffee, investing so much time (and funds) to get the Finca Mauritania Organic certified. Sweet Maria's is just a grateful hitch hiker, and we are really happy to tag along for the ride. This farm is is on the Northern slope of the Santa Ana volcano, between 1400 meters and 1600 meters, and is planted in pure Bourbon cultivar. At my preferred roast (Full City) dry fragrance is caramelly, mildly fruited, and has a lot of milk chocolate. The wet aroma follows the same suit, but has more heightened chocolate pungency, and cinnamon spice on the break. The cup has such a balanced body, with Once again) chocolate, creamy and balanced. It has more of a semi-sweet flavor in the cup. Lighter roast has spiced tea flavors, peach danish, cinnamon (again), a touch of ginger, and fruited finish. The body seems creamy, and well-matched to the cup flavors. We had great results blending our lighter C+ roast with the FC roast, and FC+ produced a very nice espresso as well.