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Bolivia Organic Uchumachi

Out of stock
  • 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 20bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra
Grade SHB
Appearance 0 d/300gr, 15+ screen
Roast Recommendations City to City+ roast is ideal.
Weight 1 LB
Recommended for Espresso Yes
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. 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. Uchumachi is north of Caranavi near Coroico, an infamous hideout for Che Guevarra on this route north to Venezuela. Most of the production in the area is newer growth Caturra and above 1,800 masl. 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 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.
Uchumachi is a complex coffee by Bolivian standards. The fragrance of the dry grounds is like sweet spice and raisin. The crust was decadent like chocolate cake and even brown sugar while the crust is reminiscent of ripe plum and toasted sugar. Uchumachi is fairly dense coffee so it can handle the broad range of roast profiling from City to City+. In lighter form the acidity on this lot is crisp and refreshing like pear with more hints of raisin and dried dark fruits in the background. At a darker roast that raisin note comes to foreground with a fair amount of concord grape or black currant. Uchumachi is a juicy coffee. Its mouth feel is plump also like juice. I'd stick to grape again here with its velvety feel. The finish on this lot is very sweet and almost creamy. Its most comparable to fine hot chocolate. This coffee is very approachable as drip and will excel as espresso.