This lot of Bolivia coffee comes to us from the small producer Teodosio Mamani. His farm is located in the small mountain town of Uyunense, up around the Caranavi region of northern Bolivia. Most of this year's Bolivian coffee was processed at the Buenavista washing station. The Rodriguez family, who own and operate Buenavista, pay to have their own cars travel out to farms such as Teodosio's, and then cart the ripe coffee cherry back to the mill to be processed. This is an example of the lengths they go to in order to ensure that lots are handled in the most efficient, and clean manner possible. Processing starts with density floatation, and then is depulped using a water conserving depulper. Overnight fermentation makes removal of the cherry a cinch, and the parchment is then laid out to dry on raised beds as well as patios. Special attention is paid to lot separation throughout the season, and this particular coffee is a testament to the exceptional job the folks at Buenavista do making sure that lots such as this one are kept out of blends in order to shine on their own.
This coffee definitely made an impression on the cupping table. There's a floral sugar aspect that separates this from the rest of our Buenavista coffees. The dry fragrance has a smell of light brown sugar and butter that reminds me of the smell of freshly mixed cookie dough. The buttery aspect really comes through in the wet grounds, which melds nicely with a strong smell of floral sugar. Breaking the crust brings up a candy-sweet note of butterscotch along with toasting nuts. This really does make a great cup of coffee. Caramel sauce and vanilla bean are prevalent in lighter roasts and are highlighted by a floral note of panella sugar. The latter aspect lends a delicateness to the otherwise deep and robust profile. Malic fruit notes are also found at City+/Full City, like red apple and Asian pear. The fruit notes shift at darker roast levels toward blackberry, and cherry, and are accompanied by nicely bittering chocolate roast tones. There's a clarity to this coffee's sweetness, that, along with the flavor of toasted caramel, holds on through to the finish. As an espresso, this one's a home run. At Full City, there's a tart acidity that is like huckleberry, and a fruited dark chocolate flavor ala Scharfenberger, that holds on tight from the first sip to the long finish.