Bolivia Organic Copacabana

Copacabana makes a very sweet cup with loads of honey and floral sugar. There is also a nuttiness that is sweet like raw almond. Light roasts have an unexpected flavor of pulpy citrus, like fresh squeezed oranges, or even tropical citrus juice. Full City roasts have more in the way of chocolate milk, but not without hinting to the fresh squeezed juice found at lighter levels. The mouthfeel is nice and creamy, allowing the cocoa powder finish to hang around on the pallet for quite some time. City to Full City.
Out of stock
88.2
  • 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, Typica
Grade SHB
Appearance .0 d/300g - 15+ screen
Roast Recommendations City to Full City recommended. The gentler side of Full City+ works for espresso as well.
Weight 1 LB
This coffee comes to us from the municipality of Copacabana, located in the greater La Paz Department. The certified organic farms that make up this lot, are small to say the least, and are planted almost entirely in Caturra. Typically farmers have their coffee cherry carted off to the Buenavista washing where it is then processed. Depulping is handled using a Penagos depulper. These particular depulpers boast water efficiency, using very little water to remove the cherry skin. Because of the climate of the location, fermentation occurs relatively fast and is achieved just about overnight. After washing, the coffee is then dried on raised beds. This keeps moisture from building up beneath the coffee and allows circular ventilation to aid in the process. As the region of Copacabana is small, and the number of Organic producers even smaller, this new crop lot is unfortunately a mere 10 bags.
Copacabana has a raw almond sweetness to the dry grounds that is accompanied by hot cocoa powder and dried apricot. Darker roasts have a very sweet note of whole dried banana as well as spice bread. The wet grounds boast a saturated sweetness, that smells like Medjool dates, and with a floral butterscotch scent. There is also a note of nutmeg, and the break alludes to candied nuts. The sugars are caramel and pectin-like in darker roasts, and remind me of date sugar, as well as candy corn. Copacabana makes a very sweet cup with loads of honey and floral sugar. There is also a nuttiness that is sweet like raw almond. Light roasts have an unexpected flavor of pulpy citrus, like fresh squeezed oranges, or even tropical citrus juice. Full City roasts have more in the way of chocolate milk, but not without hinting to the fresh squeezed juice found at lighter levels. The mouthfeel is nice and creamy, allowing the cocoa powder finish to hang around on the pallet for quite some time (which I personally welcome!). Like most of the Bolivian coffees we've had this year, this particular lot of Copacabana is a crowd pleasing coffee, as well as a wonderful single origin espresso.