Bolivia Organic Bolinda

Our darker roast had a fruitiness not found at the lighter end of the spectrum, that verged on black cherry. The profile is simple, yet offers a cup of coffee that is complete. The sweetness reminds me of simple syrup, or unrefined cane sugar. The nuttiness found in the dry grounds is in the cup as well, and is similar to almond milk. Lighter roasts have a malic acidity, that is bolstered by a fruited note of red apple. This coffee has a juicy mouthfeel, and with weight. City+ to Full City+.
Out of stock
85.9
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region South America
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Jan 4 2013
Lot size 10bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra
Grade SHB
Appearance 0 d/300gr, 17-18 Screen
Roast Recommendations City+ to Full City+ (sans 2nd crack) will work well for this coffee. Our favorite is somewhere in the middle - around Full City.
Weight 1
This lot of Bolivia comes to us from the town of Bolinda, located within the greater Caranavi region in northern Bolivia. We've had a great season in this area, which can be difficult with low production often a problem. Thankfully, the owners of the Buenavista washing station do a great job of working with farmers who are more than adept at procuring ripe coffee cherry. This is definitely half the battle, as the folks at Buenavista have processing down to a simple science. The processing is clean, and involves density flotation, and depulping with a Penagos water conserving depulper. The elevation and humidity at Buenavista are such that fermentation happens quite fast and usually just overnight. Drying occurs on both raised beds and patios. This all equates to a coffee that is unhindered by processing or defects, and one that will express inherent qualities in the cup.
This lot of Bolivia is sweetness driven, and while more "basic" in profile complexity, has a clarity of sweetness and acidity that make it a great daily drinking coffee. The dry fragrance is laced with raw almond in the vein of marzipan, and grounded by a note of baker's chocolate. Adding hot water brings up a smell of candied nuts, with light brown sugar, and cinnamon. Our darker roast had a fruitiness not found at the lighter end of the spectrum, that verged on black cherry. The profile is simple, yet offers a cup of coffee that is complete. The sweetness reminds me of simple syrup, or unrefined cane sugar. The nuttiness found in the dry grounds is in the cup as well, and is similar to almond milk. Lighter roasts have a malic acidity, that is bolstered by a fruited note of red apple. This coffee has a juicy mouthfeel, and with weight. For this reason, it's a prime candidate for single origin espresso, or will make a nice body component to an espresso blend. I pulled a shot of our Full City roast and was surprised how creamy and chocolatey it was, and with an almost effervescent acidity.