This lot is from the villages ('Colonias') Uchumachi and San Ignacio, north of Caranavi near Coroico. This particular group is made up of over 150 farmers. Most of the production in the area is newer growth Caturra, Catuai, as well as the traditional Typica grown in this region, all between 1300 and 1600 meters. Old-style, manual (you know, by hand!) pulping machines are used by the farmers to remove the cherry before fermentation and eventual sun drying. These are small farms - about 2 hectares each. The cherry is collected by the umbrella group and then sorted by quality, this being the 'specialty grade' separation.
This lot of Bolivia is a nice, approachable cup of coffee. The dry fragrance shows a praline nut smell, raw almond and a bit of caramelizing sugars, and at City+ there is a sweet scent of powdered ginger along with cocoa powder. The wet grounds have an interesting blend of nut and developed sugars. Breaking the crust gives off a nice scent of toffee brittle candy. The brewed coffee has a straight-forward sweetness, like refined sugar, backed with a bit of walnut. City roasts might be a bit too underdeveloped a roast for this coffee, bringing out more nut and less sweetness. At City+ there are subtle fruit notes like pear and apple, and the sugar aspects remain refined. This all fades to a toasted barley flavor and black tea tannin feel in the finish.
|Varietal||Catuai, Caturra, Typica|
|Processing||Wet Process (Washed)|
|Arrival date||May 2014 Arrival|
|Appearance||.2 d/300g - 15+ screen|
|Intensity/Prime attribute||Mild-Medium Intensity / Refined sweetness, toasted nut, mild fruit notes|
|Region||Colonias Uchumachi and San Ignacio|
|Roast||City+ through Full City roasts work well. Too light a roast (City) tastes underdeveloped.|
|Recommended for Espresso||No|