Toasted Almond teams with a chocolate syrup flavor while the cups is warm. As it cools a Bartlett pear-like flavor and acidity resides in the profile of the City roast while the darker roast tends more towards darker cherry and bittersweet cacao flavors in the City+ profile. Buenavista is a viscous coffee with hefty mouth feel that finishes long with lingering notes of semi-sweet cacao. City+ to Full City.
Buenavista is a centralized coffee processing station in Caranavi, the capital of the Yungas province in northern Bolivia. Bolivia is one of the more difficult regions to source great coffees from as cooperative politics and a general lack of production are tricky to navigate. Luckily, we have a good relationship with this particular outfit who have proven most adept at procuring good cherry and processing it cleanly. Pedro Rodriguez and son, Pedro Pablo own and operate the processing station. Lot #1738 is reference to bulking a sveral smaller lots that had a similar flavor profile.
Cherry transportation to the mill is unique. Beginning in early evening a lineup of taxis trails down the road leading up to Buenavista. It looks like the line waiting to pick up passengers at the airport. But instead of acquiring fares these taxis are delivering cherry to mill from farmers in a handful of different mountain towns above the mill and across Caranavi. Pedro and Pablo have hired these cars to bring them their coffee instead of sending their own trucks. Its genius in a way.
After arriving the coffee cherry is weighed, floated for density and depulped with a Penagos depulper. The coffees beans are fermented overnight for rarely more than 18 hours as Caranvi is at low elevation and relatively humid which speeds up the process. After washing the beans are typically dried on raised beds although patios are also used.
Buenavista is a great operation. They're quite adept at keeping lots separate during the season and have a great quality control team in place. We'll offer a slew of different lots from themover the course of the next couple months so do be prepared a wide array of flavor profiles.
Our Buenavista lots are sweetness driven with darker notes of brown and muscavado sugars leading the way. Cinnamon and allspice meld nicely with baker's chocoale and brown sugar in the dry fragrance of the aromatics. The crust is laden with succulently sweet flavors like olive oil cake with citrus zest and cne sugar. The break had a sweet almond note like amaretto with a raw honey perfume hiding just behind it in the background. More almond, although seemingly toasted this time, teams a chocolate syrup flavor while the cups is warm. As it cools a Bartlett pear-like flavor and acidity resides in the profile of the City roast while the darker roast tends more towards darker cherry and bittersweet cacao flavors in the City+ profile. Buenavista is a viscous coffee with hefty mouth feel that finishes long with lingering notes of semi-sweet cacao.