Bolivia Organic Uchumachi y San Ignacio

Refined sweetness and roasted nut, this makes a nice daily drinking coffee at City+ and beyond. Mellow fruited notes of apple and pear come out as the cup cools, and this all fades to toasted barley in the finish with black-tea tannin mouthfeel. City+ to Full City+.
Out of stock
85.3
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region South America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Apr 1 2014
Lot size 35bags/boxes
Bag size 70.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Catuai, Caturra, Typica
Grade SHB
Appearance .2 d/300g - 15+ screen
Roast Recommendations City+ through Full City roasts work well. Too light a roast (City) tastes underdeveloped.
Weight 1 LB
This lot is from the villages ('Colonias') Uchumachi and San Ignacio, north of Caranavi near Coroico. This particular group is made up of over 150 farmers. Most of the production in the area is newer growth Caturra, Catuai, as well as the traditional Typica grown in this region, all between 1300 and 1600 meters. Old-style, manual (you know, by hand!) pulping machines are used by the farmers to remove the cherry before fermentation and eventual sun drying. These are small farms - about 2 hectares each. The cherry is collected by the umbrella group and then sorted by quality, this being the 'specialty grade' separation.
This lot of Bolivia is a nice, approachable cup of coffee. The dry fragrance shows a praline nut smell, raw almond and a bit of caramelizing sugars, and at City+ there is a sweet scent of powdered ginger along with cocoa powder. The wet grounds have an interesting blend of nut and developed sugars. Breaking the crust gives off a nice scent of toffee brittle candy. The brewed coffee has a straight-forward sweetness, like refined sugar, backed with a bit of walnut. City roasts might be a bit too underdeveloped a roast for this coffee, bringing out more nut and less sweetness. At City+ there are subtle fruit notes like pear and apple, and the sugar aspects remain refined. This all fades to a toasted barley flavor and black tea tannin feel in the finish.