||Bolivia Finca David Vilca Caturra Natural 2014
We have worked with the farm for four years now, and this is the second time we have been able to get David to make a Natural-process coffee for us; however, this year he could only make the one due to a smaller crop. With the help of the mill David uses, he has produced this amazing but small lot of delicious coffee. He chose to do it at the mill to avoid any risks; much that went wrong last year could have been disastrous for this year's crop. For years David has just picked and sent the coffee to the mill, and was not really interested in developing his coffees. But our special relationship with the Vilcas means he is more open to trying new experiments with us.
The farm is located in the colony of Bolinda in the North Yungas region of Bolivia, near to the town of Caranarvi. The farm is called Finca David Vilca, as it doesn't have a proper name. This is quite common in Bolivia: farms are often named after an individual or the family running them.
David migrated from La Paz to the farm 15 years ago after a career in mining left him with damaged hearing. He bought this 12 hectare farm as security for himself and his family, to make sure they could support themselves. When he took over, he only had one acre planted with coffee (it was of the Criolla varietal). After two years, David was comfortable with coffee farming. He was becoming increasingly interested in it, and so he decided to extend the planting. He now has five acres of coffee (and we have bought the coffee from all of them). He has very little outside help with the farm, except from direct family: his wife helps him greatly.
The varietals on the farm are Caturra, Catuai and Criolla. The farm is under constant improvement. David is now removing much of the Criolla and focusing on Typica and Catuai, for cup quality reasons. This coffee comes from the Caturra parts of the farm. The lot was dried under plastic for 27 days.
In the cup this has a lot of cherries, and a heap of funk and mouthfeel. Expect cherry pie with a biscuit sweetness, a lovely tart acidity and an extra mouthful of cherry.
Farm: Finca David Vilca
Region: North Yungas
Altitude: 1,570–1,600 m.a.s.l.
Hectares total farm: 7 hectares. Hectares coffee plantation: 5 hectares
Quantity coffee plants: 20,000
Shade: Natural shade by Inga sp. (Sinquili) and others
Coffee varieties: Caturra, Criolla and Typica
Rainfall period: November–February
Average temperature: 8°C ? 19°? 30°C
Soil type: Clay and shale-y
Other crops grown: Citrus fruits (orange and tangerine), and avocado
Average age of coffee plants: 8 to 12 years old. Now renovating plantations with Caturra and Typica
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
Sweet, cherry pie, funk, cooked sherry.
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