Bolivia Organic Apolo - NIC 43

The tartness in the cup reminds me of tarter berries such as huckleberry or acai. This provides a nice acidity that shines through notes of chocolate bar, raw sugar, and sweeter nuts, which tend to fill out this coffee's cup profile. At darker roast levels I get a sense of cocoa covered almond and choc roast tones, but the well defined acidity still remains apparent. There is also a slight presence of black tea on the tip of the tongue. Apolo finishes with dried fruits and lots of dark cacao. Great SO espresso. City to Full City.
Out of stock
87.8
  • 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 7bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra, Typica
Grade SHB
Appearance 0 d/300gr, 15+ screen
Roast Recommendations City to Full City works well for this coffee. Espresso could even go to a gentle Full City+.
Weight 1
This coffee comes to us from Apolo, a municipality located in the greater La Paz Department. This lot represents a blend of small holder farmers in this area who have their coffee trucked all the way down to the Caranavi region where it is processed at the Buenavista washing station. This is a very busy washing station owned and operated by the Rodriguez family. They are responsible for processing much of the coffee in the region, and hire there own vehicles to travel around Bolivia collecting coffee cherry from local, small-holder farmers. Coffee is depulped with a water-conserving Penagos depulper removing cherry skin using very little water. Overnight fermentation is achieved due to the relatively low elevation at which the station lies, and the level of humidity in the air. The coffee is then washed and dried on raised beds allowing air to expedite the drying process.
This organic lot of Apolo makes a great dual-purpose coffee and is defined by a punctuated acidity and up front sweetness of complex sugars. The dry grounds have a nuttiness to them, like hazelnut, and is intermixed with milk chocolate and cinnamon. While the dry grounds are sweet, the wet crust is where the aromatic profile really blossoms. There is a spice and sweet combo in lighter roasts, which along with a note of baked fruit smells like apple pie filling. Deeper roasts have toasted sugar, along with a hint of candied walnut. Breaking the crust releases light brown sugar and butter toffee in the steam. There is a tartness in the cup that reminds me of tarter berries such as huckleberry or acai. This provides a nice acidity that shines through notes of chocolate bar, raw sugar, and sweeter nuts, which tend to fill out this coffee's cup profile. At darker roast levels I get a sense of cocoa covered almond and choc roast tones, but the well defined acidity still remains apparent. There is also a slight presence of black tea on the tip of the tongue. Apolo finishes with dried fruits and lots of dark cacao. The silky mouthfeel helps facilitate a long finish with flavors changing the longer you hold it on your pallet. This also makes Apollo a great option for single origin espresso.