A very pleasing cup, with light caramel sweetness and bittering note of Dutch drinking cocoa. Slightly tannic acidity, like tea, darker roasts have a raw cacao flavor, like that of nibs. The fruit juiciness in flavor and mouthfeel at the deeper end of the roast spectrum reminds me of dark berries. At Full City roast, this is a great selection for a single-origin espresso, with a peanut sauce like sweetness, lively acidity, and loads of cocoa in the finish. City+ to Full City+.
We're getting down to our last lots of Bolivia coffee. They moved fast, and for good reason. We've tasted great results from the Buenavista washing station in Caranavi, and is due in part to the level of control maintained by the owners/operators of the station. They send out for coffee cherry from those farmers who implement some of the best cherry selection in the area. They then process in a simple, yet effective manner. The coffee cherry is weighed, floated for density, and depulped with a Penagos depulper. The coffees beans are fermented overnight, and then washed in a separate tank before being laid out on raised beds or patios to dry. This coffee comes to us from Apolo, a municipality located in the greater La Paz Department, and represents a blend of small holder farmers in this area. Most lots were made up of very few bags, and this at 20 bags, is definitely one of the larger ones.
This lot exemplifies what's been so great about much of the coffees we've received from Bolivia this year. There's depth to this coffee's sweetness and with a body that provides such a pleasing mouthfeel. The dry grounds smell of muscovado sugar, and are spiced with ground cinnamon and all-spice. Darker roasts have toasted almond and a scent of candied nuts. Adding hot water brings up a smell of coffee cake crust - cinnamon, brown sugar, and butter all rolled up in one. It's saturated and sweet like the smell of baking pastry. There's a note of well-developed sugars, and toasting caramel that comes up off the break. This all makes for a very pleasing cup of coffee, with a light caramel sweetness and light bittering note of Dutch drinking cocoa. The acidity is slightly tannic, but pleasant like tea, similar to what you might expect from iced black tea with lemon. Darker roasts have a raw cacao flavor, like that of nibs. There's also a fruit juiciness in flavor and mouthfeel at the deeper end of the roast spectrum that reminds me of dark berries. At Full City roast, this is a great selection for a single-origin espresso, with a peanut sauce like sweetness, lively acidity, and loads of cocoa in the finish.