||Bolivia Finca Bolinda Caturra Washed 2014
This is a very special coffee we have seen in the past, but back after a two year break. I fell in love with this coffee when I visited Bolivia in 2010 but was told there was none available. I got quite annoyed at been shown such amazing coffees that were not available. It's like taking a child to the sweet shop but telling them they cannot have their favourites.
So after an email conversations the following year we managed to secure a lot. Only for my sweets to be removed again. That brief one year we had the coffee it won the Brewers Cup competition used by the in Irish champion (who was an in my mug subscriber student) Keith O’Sullivan. the coffee had the same effect on him as I and motivated him to enter a competition beating many coffee professionals along the way.So desperate to get this coffee on my last trip on our way back to La Paz I asked the driver to go back to the farm and just so we could make sure he would separate us out a lot this year, as I did not want to mis out.
The farm like so many of our favourites is located near the town of Caranvi, this farm has an altitude of 1400-1600 masl and is owned by Felix Copa Calle. It is shared with his wife and three children who all help on the farm. Coffee is their sole income and is of vital importance to the family. Felix bought the farm 10 years ago and has been cultivating and planting coffee ever since.
In the cup expect a mug of drinking chocolate, sweet and easily drinkable, with a glooply, super thick, lovely mouthfeel. But if you want to delve deeper into it, then you find a super complex underbelly with an acidity that changes and moves between lemons and sweet honey dew melon .
Farm: Finca Bolinda
Farmer: Felix Copa Calle
Harvest & process date: 22nd July 2013
Fermentation: aerobic - no water
Fermentation time: 7 hours
Drying: mechanical dryer
Drying time: 29 hours
Altitude: 1400-1550 m.a.s.l
Region: Caranavi - Bolinda
Coffee growing area: 8.00 Hectares
Altitude: 1400-1600 masl
Type of Soil: Clay
Weeding: Twice per year Pruning: Sanitary pruning
Processing System: On-site wet processing, solar drying.
If you hear the first pops of second crack it's time to stop. This is a medium to medium dark roast so as not to kill the sweetness.
"Quick Look" Guide
Drinking chocolate, honeydew melon, lemons, thick, gloopy.
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