||Bolivia Irupana Peaberry Washed 2015
||Varietals: Caturra and Typica
This lot is made up of a group of producers from the Irupana region, which extends over around 200 hectares in the South Yungas province. Around 2,700 people live in Irupana and the region has a strong history of coffee farming.
Farms in Irupana are small, on average around 5 hectares, and are between 1,500 and 2,000 metres above sea level. The varietals are Caturra and Typica. While this lot is not officially certified organic, producers in Irupana use little or no chemical fertilisers or pesticides.
The harvest in Irupana runs from April all the way through to September, usually peaking June and July. The cherries are picked by hand, fully washed and either dried in the sun on raised african beds, or in small dryers. Almost all of the work on these small farms is carried out by family members.
It's also a peaberry, err..."what's a peaberry Steve?" I hear you cry! Coffee cherries are the fruit of the coffee tree, and inside each cherry are two seeds, more commonly referred to as beans. A peaberry is nothing more than a bean without a partner. Peaberries occur in all varietals in every coffee growing region and normally anywhere from 4%-10% of coffee cherries harbour a single, smaller, fused bean. Some people think they taste better, I think they taste different, but there are good and bad peaberries, this is one of the good ones.
In the cup expect lovely milk chocolate, with a Fry's Turkish Delight / rose water floral part in the mouth with a silky-smooth mouthfeel.
Province: South Yungas
Varietals: Caturra and Typica
Altitude: 1,500 – 2,000 m.a.s.l.
Cherries: from Irupana growers
Processing method: Washed
Fermentation: dry, aerobic fermentation after pulping
Drying: African beds
Drying time: 8 days
peaberrys are hard to roast, be slow and gentle with the approach to second crack but stop before
"Quick Look" Guide
Milk chocolate, Fry's Turkish Delight, rose water, floral, silky mouthfeel.
« Back to Coffee Archive